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Corn and Potato Soup
Source: dLife--CF

Hash brown potato, leek, and corn chowder topped with cheddar cheese.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 347.5
Total Carbs 28.5 g
Dietary Fiber 2.1 g
Sugars 11.8 g
Total Fat 8.6 g
Saturated Fat 4.9 g
Unsaturated Fat 0.3 g
Potassium 536.4 mg
Protein 35.6 g
Sodium 975.1 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 1 Milk , 1 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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1 each  cooking spray
1 cup  chopped leeks
2 cup  frozen hash browns
10 oz  Corn, whole kernel, canned
0 1/2 tsp  salt substitute
0 1/4 tsp  black pepper
2 1/2 cup  fat free milk
1 cup  low fat cheddar cheese, shredded
  1. Spray a saucepan with the cooking spray and heat over medium high.
  2. Saute the leeks for about 2 minutes. Mix in the potatoes, corn, salt, and pepper. Cook for 3 minutes.
  3. Add the milk and bring to a boil. Decrease the heat and simmer for 8 minutes, stirring frequently.
  4. Divide the soup among 4 bowls and sprinkle each with 1/4 cup cheese.

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