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Add a photoIt’s called soup, not chowder, because it is blended until corn is creamy. This makes the corn flavor more intense as well the added Nutmeg.
Ingredients
- 16 oz Frozen Corn (I prefer white corn as it is sweeter)
- 1 can 14 oz Evaporated Milk (if you use non-fat, the flavor will be there, but less creamy)
- 16 oz Vegetable Broth)
- 2 Tbl Chopped Basil
- ½ Tsp Nutmeg
- 2 Tbl Sugar
- Salt
- Pepper
Directions
- Add all ingredients together and bring to a boil.
- Cool down.
- Blend in blender until corn is creamed.
- You may want to strain out outer layers of corn that don’t all break down. But, that is where the fiber is.
- Reheat to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 457mg | 19% |
| Potassium 244mg | 7% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.1g | 7% |
| Protein 3.45g | 6% |
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