Potato Corn Chowder

[Guest guest]

* Exported from MasterCook *

 

Potato-Corn Chowder

 

Recipe By :Nita CrabbServing Size : 0 Preparation Time :0:30Categories : SOUPS & STEWS

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon olive oil 1/4 cup water 4 cloves garlic -- minced 2 onions -- finely chopped 4 stalks celery -- halved and sliced 4 cups vegetable broth 3 pounds potatoes -- diced 1 1/2 cups whole kernel corn, frozen 1/2 cup flour 4 cups lowfat milk 2 cups cooked white beans (or 1 15-ounce can, drained and rinsed) 1/2 cup plain yogurt soy bacon bits -- for topping

 

In a large dutch oven, saute garlic, onion and celery in olive oil and water until crisp-tender. Add broth, potatoes and corn and bring to a boil. Boil, over medium heat, stirring often, until potatoes are tender. In a small bowl, whisk together flour and milk until smooth. Stir soup while slowly pouring in milk mixture and stir until thickened slightly. Add beans and cook over medium heat for 10 more minutes. Remove from heat and fold in yogurt, if desired.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2989 Calories; 38g Fat (11.2% calories from fat); 109g Protein; 573g Carbohydrate; 72g Dietary Fiber; 25mg Cholesterol; 6823mg Sodium. Exchanges: 35 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Top individual servings with soy bacon bits.

 

NOTES : Any type of potato (red, white, yukon gold, russet) or any combination of potatoes may be used. For some types, like small red or small white potatoes, peeling is not necessary.