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Add a photoServings: 4
Ingredients
- 3 med Potatoes, Peeled and minced finely
- 1 c. Water
- 2 tsp Instant chicken bouillon
- 1/8 tsp Grnd red pepper
- 1 x D Black pepper
- 3 c. Lowfat milk
- 10 ounce Frzn kernal corn
- 2 Tbsp. Flour
- 1 1/2 c. American cheese, shredded
- 1 Tbsp. Parsley, snipped
Directions
- In a large saucepan combine minced potatoes, water, bouillon granules, grnd red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 min or possibly until potatoes are tender, stirring occasionally.
- Stir in 2 1/2 c. of the lowfat milk and the corn. In a small bowl stir together remaining 1/2 c. lowfat milk and flour; stir into potato mix. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Add in cheese; stir until melted. Spoon into 4 soup bowls. Top each serving with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 291 | 53% |
| Total Fat 32.34g | 40% |
| Saturated Fat 20.35g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 105mg | 4% |
| Potassium 949mg | 27% |
| Total Carbs 34.71g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.91g | 7% |
| Protein 30.71g | 49% |
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