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Vegetable & Corn Chowder

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 1 tbsp Olive oil
 1 Red onion diced
 1 Red bell pepper seeded and diced
 3 Garlic cloves crushed
 2 cups Potatoes diced
 2 tbsp All-purpose flour
 2 ½ cups 2% Milk
 1 ¼ cups Reduced sodium chicken broth
 1 cup Broccoli florets
 3 ½ cups Corn kernels fresh, frozen, or canned
 ¼ tsp Salt adjust to taste
 ⅛ tbsp Ground black pepper adjust to taste
 1 tbsp Fresh cilantro chopped, cut and discard bottom two inches of stem
1

In a large pot, over low heat: heat olive oil.

2

Add onion, bell pepper, garlic and potato; sauté for 2-3 minutes while stirring frequently.

3

Stir in flour and continue to stir for about 30 seconds, after adding all the flour.

4

Gradually stir in milk and chicken broth.

5

Add broccoli and corn kernels.

6

Increase heat to medium-high and bring to a boil while stirring constantly

7

Once boiling point is reached, reduce heat to a simmer and continue cooking for 20 minutes or until all vegetables are tender.

8

Add salt and pepper.

9

Serve and garnish with cilantro.

Nutrition Facts

0 servings

Serving size

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.