Vegetable & Corn Chowder
In a large pot, over low heat: heat olive oil.
Add onion, bell pepper, garlic and potato; sauté for 2-3 minutes while stirring frequently.
Stir in flour and continue to stir for about 30 seconds, after adding all the flour.
Gradually stir in milk and chicken broth.
Add broccoli and corn kernels.
Increase heat to medium-high and bring to a boil while stirring constantly
Once boiling point is reached, reduce heat to a simmer and continue cooking for 20 minutes or until all vegetables are tender.
Add salt and pepper.
Serve and garnish with cilantro.
4 servings
2 cups
- Amount per serving
- Calories360
- % Daily Value *
- Total Fat 8g11%
- Sodium 1020mg45%
- Total Carbohydrate 61g23%
- Dietary Fiber 8g29%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
In a large pot, over low heat: heat olive oil.
Add onion, bell pepper, garlic and potato; sauté for 2-3 minutes while stirring frequently.
Stir in flour and continue to stir for about 30 seconds, after adding all the flour.
Gradually stir in milk and chicken broth.
Add broccoli and corn kernels.
Increase heat to medium-high and bring to a boil while stirring constantly
Once boiling point is reached, reduce heat to a simmer and continue cooking for 20 minutes or until all vegetables are tender.
Add salt and pepper.
Serve and garnish with cilantro.
