Potato-Corn Chowder Recipe

Name: Potato-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. chopped green pepper; 1/3 c. chopped onion; vegetable cooking spray; 2 3/4 c. fat-free chicken broth; 1 1/2 c. finely chopped potatoes; 1 tsp. salt; 1/4 tsp. pepper; 1/4 c. cornstarch; 2 1/4 c. skim milk; 2 1/4 c. frozen whole kernel corn; 1 (2 oz.) jar chopped pimiento

Servings: persons

3/4 c. chopped green pepper
1/3 c. chopped onion
vegetable cooking spray
2 3/4 c. fat-free chicken broth
1 1/2 c. finely chopped potatoes
1 tsp. salt
1/4 tsp. pepper
1/4 c. cornstarch
2 1/4 c. skim milk
2 1/4 c. frozen whole kernel corn
1 (2 oz.) jar chopped pimiento

1
Cook green pepper and onion in a saucepan sprayed with vegetable cooking spray over medium heat, stirring constantly, for 5 minutes or until tender.
2
Stir in broth, potatoes, salt and pepper.
3
Bring to boil, reduce heat and simmer 5 to 7 minutes, or until potatoes are tender.
4
Combine cornstarch and milk; stir until smooth.
5
Gradually add to potato mixture; stir constantly. Stir in corn and pimiento.
6
Bring to boil over medium heat.
7
Cook for 1 minute, or until thickened, stirring constantly.
8
Serve immediately.
9
Yields 6 cups.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. chopped green pepper, 1/3 c. chopped onion, vegetable cooking spray, 2 3/4 c. fat-free chicken broth, and more.

Yes, Potato-Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Corn Chowder

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