Corn Chowder

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* Exported from MasterCook *

 

Corn Chowder

 

Recipe By :Healthy Tomorrow 2000-01

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- chopped

1 1/2 cups chopped celery

5 cups water or vegetable stock -- see note

4 potatoes -- peeled and diced

4 cups frozen corn

1/2 tsp. dried marjoram

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/4 tsp. dried rosemary

1/8 tsp. dried savory

1/8 tsp. salt substitute

2 cups soy milk

 

Place the onion and celery in a large soup pot with 1/2 cup of the water. Sauté,

stirring occasionally until tender, about 10 minutes. Add the remaining

ingredients except the soymilk. Cover and cook over medium heat until the

potatoes are tender, about 30 minutes. Remove about 2 cups of the soup and place

in a blender or food processor. Purée and return to the soup pot. Add the

soymilk, stir well and heat through. Makes about 8 1-cup servings.

 

Nutritional analysis per serving

Calories: 170

Fat, g 2.3

Protein: g 6

Carbohydrate: g 35.6

Sodium: mg 110

Diabetic exchanges: 2 starch

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

 

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Per Serving (excluding unknown items): 1200 Calories; 15g Fat (10.5% calories

from fat); 46g Protein; 250g Carbohydrate; 36g Dietary Fiber; trace Cholesterol;

304mg Sodium. Exchanges: 15 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1 Fat; 1/2

Other Carbohydrates.

 

NOTES : Tested: Surprisingly bland! Recommend using a homemade vegetable stock

with more flavor.

Nutr. Assoc. : 0 0 1582 0 0 0 0 0 0 0 0 0 0

 

 

 

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