Corn and Canadian Cheddar Chowder
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Corn and Canadian Cheddar Chowder
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 302302 cal |
| pro | 15 g15g pro |
| fat | 16 g16g fat |
| carb | 28 g28g carb |
| fibre | 3 g3g fibre |
| chol | 48 mg48mg chol |
| sodium | 1,868 mg1,868mg sodium |
| RDI % | - |
| calcium | 34 %34% calcium |
| iron | 9 %9% iron |
| vit A | 49 %49% vit A |
| vit C | 17 %17% vit C |
| folate | 19 %19% folate |
- Preparation time: 10 min
- Cook time : 20 min
- Total time : PT30M
Ingredients
-
2 tsp (10 mL) butter
1 onion, chopped
1 garlic clove, minced
1 each carrot and celery rib, diced
1-1/2 cups (375 mL) diced new potatoes (about 8 oz/250 g)
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 bay leaf
Pinch hot pepper flakes
1 cup (250 mL) sodium-reduced chicken or vegetable broth
1-1/4 cups (300 mL) milk
1 cup (250 mL) corn kernels
1-1/4 cups (300 mL) shredded Canadian Old Cheddar cheese
2 slices cooked, crumbled bacon (optional)
2 tbsp (25 mL) sliced chives or green onion
Preparation
In saucepan, melt butter over medium heat; cook onion, garlic, carrot, celery, potatoes and bay leaf, stirring often for 3 minutes. Sprinkle with flour, thyme, salt and pepper; cook stirring for 30 seconds.
Gradually whisk in stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.
Stir in milk and corn; cover and cook over low heat until corn is tender, about 8 minutes.
Add 1 cup (250 mL) of the cheese, stirring, until just melted. Discard bay leaf. Garnish with remaining cheese, bacon (if using) and chives.
Gradually whisk in stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.
Stir in milk and corn; cover and cook over low heat until corn is tender, about 8 minutes.
Add 1 cup (250 mL) of the cheese, stirring, until just melted. Discard bay leaf. Garnish with remaining cheese, bacon (if using) and chives.
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