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Ingredients
- 1 lg. onion, minced
- 1 rib of celery, minced
- 2 tbsp. butter
- 1/2 c. minced green bell pepper
- 3 lg. potatoes, cubed
- 3 1/2 c. chicken stock or possibly canned broth
- 16 1/2 ounce. can cream style corn
- 1 c. lowfat milk
- 1/2 c. freshly parsley, minced
Directions
- Chop onion and celery. In a soup pot, heat butter over medium heat. Add in onion, celery and minced green pepper. Cook, stirring till onion has softened, about 5 min. Meanwhile, peel potatoes and cut into cubes. Add in chicken broth and potatoes to the pot. Bring to a boil, reduce heat and simmer till potatoes are cooked through 25 to 30 min. Stir in corn and lowfat milk. Increase heat to high and bring to almost a boil, about 3 min. Serve sprinkled with the parsley. Makes 8 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 668g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 65 | 18% |
| Total Fat 7.38g | 9% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 764mg | 32% |
| Potassium 1433mg | 41% |
| Total Carbs 66.56g | 18% |
| Dietary Fiber 8.1g | 27% |
| Sugars 10.71g | 7% |
| Protein 11.25g | 18% |
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