Corn and Cheddar Chowder, chock-full of veggies, this chowder is great with a spinach salad. End the meal with wedges of watermelon.
- Portion size 2 servings
In saucepan, melt butter over medium heat; cook onion, garlic, carrot, celery and potatoes, stirring, for 3 minutes. Add flour, thyme, salt, pepper, bay leaf and hot pepper flakes; stir for 30 seconds. Whisk in stock. Bring to boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are just tender.
Stir in milk and corn; cook over low heat, covered, for about 8 minutes or until corn is tender. (Can be cooled, covered and refrigerated for up to 1 day; reheat over low heat.) Add cheese; cook, stirring, just until melted. Discard bay leaf; taste and adjust seasoning. Garnish with red pepper.
Nutritional facts <b>Per serving:</b> about
- Protein 26 g
- Calories 580.0
- Total fat 27 g
- Total carbohydrate 64 g