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Potato and Corn Chowder  (Not yet rated)

A cheesy comfort food for cold winter days.

Cal: 275 Fat: 12g Carbs: 32g Protein: 12g Fiber: 3g
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Original recipe serves 7
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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 0.57142857142857 cup onions ; chopped
  • 11.428571428571 fluid ounces chicken broth
  • 1.1428571428571 cups milk
  • 2.2857142857143 ounces chili pepper ; canned
  • 8.5714285714286 ounces corn ; canned
  • 1.1428571428571 tablespoons margarine
  • 1.7142857142857 cups potatoes ; peeled, cubed
  • 0.57142857142857 cup cheddar cheese ; shredded
  • 0.57142857142857 cup celery ; chopped
  • 0.28571428571429 ounce gravy mix ; country style
  • In My Kitchen


  • You will also need: saucepan

    Directions

    Melt margerine in a large saucepan over medium heat. Add onion and celery. Cook 5 minutes or until tender, stirring. Add broth and bring to a boil. Add potatoes and cook over low heat, about 25 minutes, until potatoes are soft, stirring occasionally. Add chiles and corn, and return to boiling. In a small bowl, dissolve the gravy mix in the milk. Stir it into the potato and broth mixture. Add cheese. Stir, and cook over low heat until cheese is melted. Serves 6 to 8.

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