Corn Chowder
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Corn Chowder
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Recipe adapted from Stonyfield.com
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Ingredients
- 1 tablespoon olive oil
- 1 onion medium, finely chopped
- 4 cups vegetable broth or chicken
- 2 red potatoes medium, finely chopped
- 15 oz frozen corn 1 1/2 10-ounce bags
- 1 red bell pepper diced
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cumin
- salt to taste
- pepper to taste
- 1 1/2 cups PLAIN yogurt Stonyfield Organic
Instructions
- Place a large soup pot over medium-high heat. Add olive oil and sauté onions until translucent. Add broth and bring to a boil. Add potatoes and cook for 8 minutes or until tender.
- Add corn kernels, red peppers and spices to pot and cook for 2 minutes longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth.
- Place half of the vegetables in a bowl, and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. Combine the remaining vegetables and broth in a blender, and purée until smooth.
- Place the puréed vegetables and broth mixture in the soup pot over medium heat, and then stir the yogurt and vegetable mixture back into the pot. Serve warm and garnish with a dollop of plain yogurt.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Corn Chowder Amount Per Serving Calories 200 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 2g13%Cholesterol 8mg3%Sodium 673mg29%Potassium 695mg20%Carbohydrates 36g12%Fiber 4g17%Sugar 7g8%Protein 6g12% Vitamin A 1085IU22%Vitamin C 38.2mg46%Calcium 88mg9%Iron 1.2mg7% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 200
- Calories from Fat 45
- % Daily Value*
- Fat 5g
- 8%
- Saturated Fat 2g
- 13%
- Cholesterol 8mg
- 3%
- Sodium 673mg
- 29%
- Potassium 695mg
- 20%
- Carbohydrates 36g
- 12%
- Fiber 4g
- 17%
- Sugar 7g
- 8%
- Protein 6g
- 12%
- Vitamin A 1085IU
- 22%
- Vitamin C 38.2mg
- 46%
- Calcium 88mg
- 9%
- Iron 1.2mg
- 7%
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