Corn and Potato Chowder for Masako

Chowder is a type of soup or stew that originated in North America, and typically includes seafood or vegetables.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Corn and Potato Chowder for Masako

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 2 cup Corn kernels
• 2 large Potatoes
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Milk
• 2 tablespoon All-purpose flour
• 2 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
2. Add the flour to the pot and stir well to coat the onions and garlic. Cook for another minute.
3. Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the diced potatoes and corn kernels to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
5. Stir in the milk and season with salt and black pepper. Cook for an additional 5 minutes.
6. Serve the chowder hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 40g14%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.