Guest guest Posted September 19, 1999 Report Share Posted September 19, 1999 * Exported from MasterCook * Corn Chowder Recipe By :Linda's Kitchen, Linda McCartney Serving Size : 4 Preparation Time :0:00 Categories : Linda's Kitchen (McCartney) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato -- (or 2 small) peeled & cut into 1/2 " cubes 2 cups water 1 onion -- chopped 2 tablespoons olive oil 3 cups fresh corn kernels -- stripped from about 6 ears of corn *OR* 2 16 oz cans corn kernels -- drained 2 cups milk 1/2 cup light cream sea salt & freshly ground pepper to taste paprika to taste pinch dried thyme 1 bay leaf freshly chopped parsley or chives to taste Parboil the potato in the water about 10 minutes. Meanwhile, cook the onion in the oil over low heat, covered, until translucent, 5-8 minutes. Add the onion and the remaining ingredients to the potatoes and bring back to a boil. Let simmer until the corn is tender and the soup is slightly thickened, 20-30 minutes, stirring occasionally. Discard the bay leaf before serving. Typed by Karen C. Greenlee <greenlee - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 14g Total Fat; (43% calories from fat); 5g Protein; 35g Carbohydrate; 20mg Cholesterol; 22mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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