Potato Corn Chowder

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  • Makes: 2 servings
  • Start to Finish: 20 mins

Potato Corn Chowder

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Directions

  1. In a medium saucepan combine corn, hash brown potatoes, water, bouillon granules, garlic, and pepper. Bring to boiling; reduce heat. Cook, covered, about 5 minutes or until vegetables are tender. Do not drain.
  2. Gradually stir the milk into the flour; add milk mixture to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the ham; heat through.
  3. To serve, ladle the chowder into serving bowls. If desired, sprinkle each serving with parsley. Makes 2 servings.

From the Test Kitchen

For 4 Servings:

For 4 servings, use 2 cups loose-pack frozen whole kernel corn; 2 cups loose-pack frozen diced hash brown potatoes with onion an peppers; 1-1/2 cups water; 1 teaspoon instant chicken bouillon granules; 2 cloves garlic, minced; 1/8 teaspoon white or black pepper; 2 5-ounce cans evaporated fat-free milk; 2 tablespoons all-purpose flour; and 1/2 cup finely chopped reduced-sodium cooked ham. Prepare as above, except use a large saucepan (in step 1).

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Nutrition Facts (Potato Corn Chowder)

  • Per serving:
  • 260 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 504 mg sodium ,
  • 47 g carb. ,
  • 4 g fiber ,
  • 15 g pro.
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