This lightly spiced inland chowder highlighted with cheese is a great venue for sweet late-summer corn.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
In Dutch oven, melt butter over medium heat; cook ham, onion, carrot, celery, garlic and jalape?epper, stirring occasionally, until softened, about 10 minutes.
In small bowl, whisk together flour, chili powder, oregano and pepper; add to vegetables and cook, stirring, for 1 minute. Whisk in chicken stock. Add potatoes and bring to boil; reduce heat, cover and simmer until potatoes are tender, about 7 minutes.
Stir in milk and corn; simmer, covered, until corn is tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with cheese and coriander.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 693 mg
- Protein 13 g
- Calories 206.0
- Total fat 8 g
- Cholesterol 33 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
%RDI
- Iron 6.0
- Folate 14.0
- Calcium 18.0
- Vitamin A 45.0
- Vitamin C 15.0
