Cheesy Corn and Potato Chowder

photoKegan made this soup tonight for dinner. It is delicious! The recipe is from page 239 of Better Homes and Gardens Quick, Quicker, Quickest – 350 Delicious Meals Ready in 20, 30, or 40 minutes. The recipe makes 6 servings.





Cheesy Corn and Potato Chowder

4 cups low-sodium vegetable broth
16-ounce package of frozen hash browns (he used shreds)
2 cups frozen whole kernel corn
1 large onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1 1/2 cups 1% milk
3 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
8 ounces cheddar cheese, shredded

In a 4-quart Dutch oven, combine vegetable broth, hash browns, corn, onion and celery. Bring mixture to boiling. Reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender, stirring occasionally.

Meanwhile, in a 2-cup glass measure and whisk together milk, flour salt and pepper. Add to potato mixture. Cook and stir over medium het until thick and bubbly. Gradually stir in cheese until melted.

By my calculations – Per serving – Calories: 353, Total Fat: 19.1g, Sat. Fat: 9.4g, Carb: 33.7g, Fiber: 2.6g, Protein: 14.7g


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