Soups

Summer Corn and Potato Chowder

143

A simple, healthy corn and potato chowder.

4
1 medium uncooked Yukon gold potato
1 tsp olive oil
1/2 cup celery, chopped
1/4 cup onion, chopped
4 pieces corn on the cob, kernels removed with a knife
1 cup sweet red pepper, diced
2 cups low fat milk or cream (this will make it thicker)
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
2 medium uncooked scallion(s), thickly sliced
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with the oil. Add celery, onion, corn and red pepper; sauté over medium-high heat until translucent, 4-5 minutes. Warm milk/cream in saucepan, stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. Yields about 1 1/2 cups per serving.
Nutritions

Calories
324

Sodium
134mg
5% DV

Fat
21g
33% DV

Protein
5g
10% DV

Carbs
12g
4% DV

Fiber
3g
15% DV

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