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Vegetable and Corn Chowder
Budget-friendly recipe
This chowder has over 2 cups of vegetables in every serving. Make it tonight with some cornbread on the side.
Ingredients
What You'll Need
- Knife
- Cutting board
- Large pot
- Spoon
Directions
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In a large pot, over low heat: heat olive oil.
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Add onion, bell pepper, garlic and potato; sauté for 2-3 minutes while stirring frequently.
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Stir in flour and continue to stir for about 30 seconds, after adding all the flour.
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Gradually stir in milk and chicken broth.
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Add broccoli and corn.
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Increase heat to medium-high and bring to a boil while stirring constantly
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Once boiling point is reached, reduce heat to a simmer and continue cooking for 20 minutes or until all vegetables are tender.
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Add salt and pepper.
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Serve and garnish with cilantro.
Chef Tips
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Chicken broth can be substituted with vegetable broth.
Nutrition Info and more
Serving size:
Total calories:
2
cups
360
Total fat:
8 g
Carbohydrates:
61 g
Fiber:
8 g
Sodium:
1,020 mg
