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    Soup: 4 pt. Quick Corn Chowder


    Source of Recipe


    Shared by: momoftwoiam

    List of Ingredients




    1/2 cup chopped red or green bell pepper
    1 small onion, chopped
    1 tablespoon margarine
    1 garlic clove, pressed
    2 ( 14-ounce) cans chicken broth
    1 ( 15-ounce) can cream-style corn
    2 medium potatoes, peeled, cut into 1/2-inch chuncks
    1/4 teaspoon ground pepper
    1/2 cup whipping cream or half and half
    1 tablespoon chopped fresh parsley

    Recipe



    Combine the red pepper, onion, margarine and garlic in a 2-quart microwave-safe bowl. Microwave on high for 1 1/2 to 2 minutes or until the vegetetables are tender-crisp; stir. Add the broth, corn, potatoes and pepper and mix well. Cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes or until heated through. Ladle into soup bowls. Sprinkle with the parsley.

    Yield: 8 servings ( makes 8 cups )
    Per serving: Calories 164; fat 8 g; dietary fiber 2g

 

 

 

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