BOLIVIAN CORN CHOWDER
This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I'm always on the lookout for new ways to fix it.
Provided by dicentra
Categories Chowders
Time 38m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
- Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
- Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
- Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.
Nutrition Facts : Calories 334.9, Fat 11.2, SaturatedFat 3.9, Cholesterol 14.9, Sodium 733.8, Carbohydrate 57.2, Fiber 6.1, Sugar 8.4, Protein 9.3
SLOW-COOKED CORN CHOWDER
"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
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