Make your own free website on Tripod.com
Corn Chowder
(Serves 4-6)

2 onions, diced
3 tablespoons butter or margarine
2 celery ribs, diced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 large potatoes, diced
2 (15-oz.) cans whole kernel corn, no salt added, drained
1 (6½-oz). can chopped clams
4 cups defatted chicken broth (low sodium)
salt and pepper to taste
½ cup cream (half & half works well)
½ red bell pepper, diced
chopped fresh parsley

In a soup kettle, melt the butter. Sweat the onions and celery  in the butter until soft. Add the cumin and cayenne, and stir until the vegetables are coated. Add the potatoes, corn and clams with their juice. Add the chicken stock. Simmer for about 20 minutes or until the potatoes are cooked through.

Purée the soup in batches by pulsing for a few seconds. Don't purée until completely smooth. Return the soup to the pot. Season with salt and pepper. Add the cream, and simmer for about 5 minutes. Garnish with chopped parsley and red bell pepper.

Calories
392
Protein (g)
16.2
Cholesterol (mg)
41
Fat (g)
11.9
Carbs (g)
55.2
Sodium (mg)
422



Calories from:
Fat
27.2%
Carbs
56.3%
Protein
16.5%

Back to Soups, Stews & Chowders