Corn Chowder
Source of Recipe
WW Boards
Recipe Introduction
5 Servings; 3 Points per serving
List of Ingredients
1 (20 oz) package refrigerated shredded potatoes (or frozen shredded or hash brown potatoes, thawed)
1 (14 1/2 oz) can reduced sodium chicken broth
1 (10 ounces) package frozen whole kernel corn
2 cups skim milk
1/3 Cup sliced green onions
1/4 Teaspoon pepper
Salt and pepper to taste
Recipe
Combine potatoes, broth and corn in a 4 quart Dutch oven. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are just tender; stirring occasionally. Using a potato masher, slightly mash potatoes. Stir in remaining ingredients. Cover and heat through, approximately 10 to 15 minutes.
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