Corn Chowder II Recipe

Recipesfull introduces to you: Popular Recipes. (Corn Chowder II Recipe). A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad.

Brief

Prep 10 mins

Cook: 1hr10 mins

Total: 1hr20 mins

Servings: 4

Yield: 4 servings

Corn Chowder II Recipe

Ingredients

¼ cup butter

2 tablespoons all-purpose flour

½ cup chopped onions

1 (14.75 ounce) can cream-style corn

1 (15.25 ounce) can whole kernel corn

1 cup milk

½ red bell pepper

diced

½ green bell pepper

minced

salt to taste

ground black pepper to taste

½ cup shredded Monterey Jack cheese

1 tablespoon dry sherry

1 pinch ground cayenne pepper

½ teaspoon dried parsley

Soup, Stew and Chili

Directions

Step 1

Melt butter slowly. Add onions and saute 3 minutes. Add flour salt pepper sherry cayenne and parsley and mix thoroughly. Add milk and cook until thick raising heat if necessary. Add cans of corn peppers grated cheese. Let simmer on low for at least an hour.

Nutritional Information

Corn Chowder II Recipe

Servings Per Recipe:4

Calories: 379.4

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 48.8g 16%

Dietary Fiber: 4.3g 17%

Sugars: 11.4g

Fat: 18.6g 29%

Saturated Fat: 11g 55%

Cholesterol: 48mg 16%

Vitamin A Iu: 1250.8IU 25%

Niacin Equivalents: 3.8mg 30%

Vitamin B6: 0.3mg 17%

Vitamin C: 38.2mg 64%

Folate: 117.8mcg 30%

Calcium: 197.4mg 20%

Iron: 1.7mg 9%

Magnesium: 50.7mg 18%

Potassium: 485mg 14%

Sodium: 819.4mg 33%

Thiamin: 0.1mg 15%

Calories From Fat: 167

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.