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Chili Corn Chowder




Source of Recipe


WholeHealthMD.com, LLC. Used with permission.


Recipe Introduction


Nutrition Info

Per Serving: 236 calories, 8.3g total fat, 1.1g saturated fat, 5.3g monounsaturated fat, 1g polyunsaturated fat, 4.6g dietary fiber, 5.4g protein, 40g carbohydrate, 0mg cholesterol, 827mg sodium Good source of: beta-carotene, lutein & zeaxanthin, vitamin C


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_chilichowder.html

List of Ingredients




* 2 TB olive oil
* 1 medium onion, chopped
* 2 cloves garlic, smashed and peeled
* 2 TB flour
* 1 package (10 oz) frozen corn kernels
* 2 cups vegetable or chicken broth
* 1 cup water
* 1 medium all-purpose potato, peeled and diced
* 1 red bell pepper, diced
* 1 carrot, diced
* 2 TB cream of rice
* 1/2 cup rice milk (rice beverage)
* 2 tsp chili powder
* 1/2 tsp salt
* 1/2 tsp black pepper
* 2 TB chopped chives or scallion greens (optional)


Recipe



Prep Time: 20 minutes

1. In a large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, five to seven minutes or until golden. Stir in flour and cook, stirring, two minutes or until flour is no longer visible.
2. Add corn, broth, and water and bring to a boil over high heat. Add potato, bell pepper, carrot, and cream of rice; reduce heat to medium-low and simmer 10 minutes or until potato is just tender.
3. Remove from heat and stir in rice milk, chili powder, salt, black pepper, and chives (if using). Serve hot or at room temperature.