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Recipe of the Day
Summer Fruit Kabobs with Yogurt Dip
A kid-friendly summer snack they could make themselves!
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Recipes
Yield: Makes 6 servings. Serving size: 1-1/4 cups.
Recipes
Fresh Corn Chowder
| Nutrition Information | |
| Calories: | 150 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 110mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 2g |
| Sugars: | 4.8g |
| Protein: | 7g |
| Vitamin A: | 463.1iu (9%) |
| Vitamin C: | 40.5mg (67%) |
| Calcium: | 112mg (11%) |
| Iron: | 0.7mg (3%) |
1 medium onion chopped
1 large baking potato peeled and diced
2 cups chicken or vegetable broth
2 Tbsp all purpose flour
2 cups skim milk
2 ears of corn kernels cut off the cob
½ cup chopped green pepper
1 jalapeno seeded and chopped
2 Tbsp parsley
1/4 teaspoon black pepper to taste
Place the onion, potato and broth in a large soup pot; bring to a boil and reduce to a simmer. Cook until potatoes are very tender, about 15-20 minutes. Puree. Add the flour to the cold milk and stir with a fork. Add the milk to the potato/onion puree and bring to a boil. Reduce heat and simmer for 2 minutes. Add corn, pepper, parsley; bring back to a boil. Serve hot.
This soup can also be made with frozen corn kernels.
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