PBH Corn Chowder

[Guest guest]

note that the nutrition summary assumes regular milk.

 

 

* Exported from MasterCook *

 

Corn Chowder

 

Recipe By :PBH

Serving Size : 14 Preparation Time :0:25

Categories : Appetizers Soups

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds White potatoes -- medium diced

1 Bay leaf

3/4 pound Onions -- finely diced

3 Tablespoons Butter

1 Green bell pepper -- finely diced

2 teaspoons Cumin seed

4 Celery ribs -- finely diced

3 Tablespoons Flour

1/2 teaspoon Sage

1/2 teaspoon White pepper

2 cups Milk

1 pound frozen Corn -- or kernels from 3 ears

Parsley -- finely chopped

 

Boil potatoes until just tender in one quart of water with bay leaf. Sauté

onions, peppers, celery and cumin in butter until onions are transparent. Add

sage, pepper and flour to the onion mixture with some of the potato water and

stir to make a paste. Add the potatoes and the rest of the potato water and

heat. Finally, add the milk and the corn. Heat thoroughly and garnish with

parsley. Makes 14 servings.

 

 

NUTRITIONAL INFORMATION (per serving): Calories: 127; Calories from Fat: 19;

Cholesterol: 8 mg; Fiber: 5 g; Sodium: 146 mg;

 

 

Description:

" potato, bay, onion, bell pepper, cumin, celery.... "

Source:

" Produce for Better Health Foundation at AboutProduce.com "

S(Archive):

" newsletter 13 Dec 2002 |

http://AboutProduce.com/recipes/recipe.asp?recipe_id=85 "

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Per Serving (excluding unknown items): 130 Calories; 4g Fat (26.6% calories from

fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 57mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

1/2 Fat.

 

NOTES : Hearty chowder is a warm and satisfying dinner for chilly evenings. A

delicious combination of corn, diced potatoes, zesty onions, crunchy bell

peppers, and crisp celery.

 

 

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