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Ready In:
40 minutes
Serves: 4
This chowder has over 2 cups of vegetables in every serving. Make it tonight with some cornbread on the side.
What you'll need
Sharp knife
Cutting board
Large pot
Spatula or spoon
Measuring spoons
Measuring cups
Large pot
Stovetop
Ingredients
Serves 4
1 tablespoon Olive Oil
1 Red Onion diced
1 Red Bell Pepper seeded and diced
3 cloves Garlic crushed
2 cups Potatoes diced
2 tablespoons All-purpose Flour
2 1/2 cups Milk
1 1/4 cups Chicken Broth low sodium
1 cup Broccoli Florets
3 1/2 cups Corn fresh, frozen, or canned
1/4 teaspoon Salt adjust to taste
1/8 tablespoon Black Pepper adjust to taste
1 tablespoon Fresh Cilantro chopped, cut and discard bottom two inches of stem
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.
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's Tips
- Chicken broth can be substituted with vegetable broth.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 360 | ||
| % Daily Value* | ||
| Total Fat 8 g | 10% | |
| Sodium 1020 mg | 44% | |
| Total Carbohydrate 61 g | 22% | |
| Dietary Fiber 8 g | 29% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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