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Add a photoHearty corn chowder recipe with just enough green chiles to give it a kick.
Ingredients
- 4 tbsp. butter
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 cans (10 3/4 oz.) cream of potato soup
- 1 can (10 3/4 oz.) cream of celery soup
- 4 cups corn kernels
- 4 cups milk
- 1/4 cup chopped green chiles
- 1/4 tsp. white pepper
Directions
- In a dutch oven or stock pot, melt the butter on medium high heat. Cook the onion and bell pepper for 5 minutes or until tender, stirring constantly. Reduce to medium heat.
- Stir in the soups. Add the corn and mix well. Slowly add the milk and mix well. Stir in the green chiles and white pepper.
- Simmer for 20 minutes, stirring frequently. Serve in soup bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 14 servings | |
| Calories 131 | |
| Calories from Fat 63 | 48% |
| Total Fat 7.17g | 9% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 351mg | 15% |
| Potassium 249mg | 7% |
| Total Carbs 14.1g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.93g | 4% |
| Protein 3.89g | 6% |
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