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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Corn and Potato Chowder

Source: dLife

A hearty corn and potato chowder.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	131.6

Total Carbs	20.6 g

Dietary Fiber	2.3 g

Sugars	5.0 g

Total Fat	4.1 g

Saturated Fat	1.4 g

Unsaturated Fat	1.3 g

Potassium	250.9 mg

Protein	4.3 g

Sodium	170.8 mg

Dietary Exchanges 4.1 Fat, 0.4 Vegetables, 0.2 Milk, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup frozen sweet corn kernels 1.0
1 each medium onions 1.0
1 tbsp vegetable oil 2.0
2 cup vegetable broth 2.0
2 cup Potatoes, fresh, with skin, diced 0.5
0 1/2 cup fresh chopped celery 0.5
0 1/2 tsp ground thyme 1.75
1 3/4 cup whole milk 1.0
1 pinch salt 1.0
1 pinch black pepper 1.0
1 cup chopped parsley

Directions

In a large pot, cook corn and onions 5 to 8 minutes or until soft.
Using a blender or food processor, puree 1/2 of the corn and onion mixture and the broth. Pour mixture back into pot.
Mix in the potatoes, celery, and thyme and bring to a boil.
Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft. Mix in half and half and cook 2 to 3 minutes. Sprinkle with salt and pepper.
When ready to serve, top with parsley or chives.