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Corn Chowder #2 

4 servings

  • 1 large potato (1 lb), peeled & diced
  • 2 cups water
  • 1 onion, chopped
  • 1 Tablespoon olive oil
  • 3 cups fresh corn kernels,
       or 2 16oz cans drained W K Corn
  • 2 cups nonfat milk
  • 1/2 cup light cream
  •    salt & fresh ground pepper, to taste
  •    paprika, to taste
  •    pinch of dried thyme
  • 1 bay leaf
  •    freshly chopped parsley & chives to taste

Parboil the potato in the water about 8 minutes.

Meanwhile, cook the onion in the oil over low heat, covered, about 6 minutes. Add the potatoes and other ingredients to the onion and bring to a boil.

Let simmer until the corn is tender and soup is slightly thickened, stirring occasionally. Discard the bay leaf before serving.

Nutrition Facts
Amount Per Serving: Calories 517 - Calories from Fat 128
Percent Total Calories From: Fat 25%, Protein 11%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 35mg, Sodium 92mg, Total Carbohydrate 83g, Dietary Fiber 3g, Protein 14g, Vitamin A 28%, Vitamin C 68%, Calcium 0%, Iron 19%

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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