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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Chowder, Corn-Potato




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


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Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 tablespoon margarine

1 medium yellow onion, chopped (about 1 cup)

3 medium russet potatoes (about 1 pound), peeled and cut into 1-inch dice

2 cups reduced-sodium chicken broth

1 cup frozen corn kernels or canned, drained

1 cup evaporated skim milk

1/2 teaspoons salt (optional)

1/4 teaspoon freshly ground black pepper


Recipe



1. In a large saucepan, melt margarine over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.

2. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low; partially cover and simmer until potatoes are tender, about 15 to 20 minutes.

3. Stir in corn kernels, milk, salt and pepper. Simmer, uncovered, (avoid boiling) until heated through, about 5 minutes. Ladle chowder into 6 individual serving bowls.

Serves 6
Calories 160
Fat 3 g
Cholesterol 2 mg
Sodium 183 mg