Corn And Bean Chowder Recipe - Cooking Index
Corn And Bean Chowder Recipe - Cooking Index
Serve this hearty corn chowder - an updated childhood favorite - with warm dinner rolls and a side salad for a no fuss dinner. Like most soups, the leftovers refrigerate or freeze well and the flavors are even better the next day.
Courses: Soup| 2 cups | 474ml | Low-sodium chicken or vegetable broth |
| 2 | Carrots - diced | |
| 2 | Celery stalks - diced | |
| 1 | All-purpose potato - diced (small) | |
| 1 | Onion - chopped | |
| 1 1/2 cups | 93g / 3.3oz | Fresh or thawed frozen corn kernels |
| 1 cup | 160g / 5.6oz | Drained rinsed canned cannellini beans |
| 1 cup | 237ml | Skim milk |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
In a large nonstick saucepan or Dutch oven, combine the broth, carrots, celery, potato and onion; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
Stir in the corn, beans, milk and pepper; increase the heat and bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the corn is tender, about 3 minutes.
This recipe yields 4 servings.
Per Serving: 194 Calories, 2 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 214 mg Sodium, 36 g Total Carbohydrate, 7 g Dietary Fiber, 11 g Protein, 128 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.