Vegetable and Corn Chowder

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My Tu Duong
Vegetable and Corn Chowder
Budget-friendly recipe
304
Serves:
4
40 mins.

This chowder has over 2 cups of vegetables in every serving. Make it tonight with some cornbread on the side.

Ingredients

1
tablespoon
1
diced
1
seeded and diced
3

crushed

2
cups

diced

2
tablespoons
cups
cups
fresh, frozen, or canned
¼
teaspoon
adjust to taste
tablespoon
adjust to taste
1
tablespoon

chopped, cut and discard bottom two inches of stem

What You'll Need

  • Knife
  • Cutting board
  • Large pot
  • Spoon

Directions

  1. In a large pot, over low heat: heat olive oil.
  2. Add onion, bell pepper, garlic and potato; sauté for 2-3 minutes while stirring frequently.
  3. Stir in flour and continue to stir for about 30 seconds, after adding all the flour.
  4. Gradually stir in milk and chicken broth.
  5. Add broccoli and corn kernels.
  6. Increase heat to medium-high and bring to a boil while stirring constantly
  7. Once boiling point is reached, reduce heat to a simmer and continue cooking for 20 minutes or until all vegetables are tender.
  8. Add salt and pepper.
  9. Serve and garnish with cilantro.

Chef Tips

  • Chicken broth can be substituted with vegetable broth.

Nutrition Info and more

Serving size:
2
cups
Total calories:
360
Total fat:
8 g
Carbohydrates:
61 g
Fiber:
8 g
Sodium:
1,020 mg
Attribution

Publication: 

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