Potato Corn Chowder 1

Course : Chowders
Serves: 8
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4 medium idaho potato -- diced
1 medium onion -- chopped
1 large celery stalk -- thinly sliced
1 medium red or green bell pepper -- chopped
2 medium jalapeno pepper -- seeded and diced
1/4 teaspoon turmeric
21 ounces canned low sodium chicken broth
1 teaspoon cider vinegar
10 ounces packa whole frozen corn
1 cup 1% lowfat milk
2 tablespoons cornstarch
1 cup lowfat cheddar cheese -- shredded

Preparation / Directions:

In large saucepan, combine first eight ingredients. Bring to a boil; then reduce heat and simmer, covered, 15 minutes. Stir together the cornstarch and milk. Add to chowder along with the corn. Bring to a boil, and boil one minute, stirring constantly. Serve chowder garnished with about 2 tablespoons of cheese.


Nutritional Information:

88 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 95mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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