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Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
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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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