PHILADELPHIA Corn Chowder

Corn chowder is a popular dish in the Philadelphia area, hence the name ‘PHILADELPHIA Corn Chowder’. It is often enjoyed during the autumn season when corn is in abundance.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

PHILADELPHIA Corn Chowder

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

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

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Corn kernels
• 2 medium Potatoes
• 1 medium Onion
• 2 stalk Celery stalks
• 1 medium Red bell pepper
• 4 cup Vegetable broth
• 1 cup Milk
• 4 ounce Cream cheese
• 2 tablespoon Butter
• 2 tablespoon All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. In a large pot, melt butter over medium heat. Add onion, celery, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
2. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
3. Gradually add vegetable broth, stirring constantly. Bring to a boil.
4. Add potatoes and corn kernels. Reduce heat to low and simmer until potatoes are tender, about 20 minutes.
5. In a separate saucepan, heat milk and cream cheese over low heat until cheese is melted and mixture is smooth.
6. Stir the milk mixture into the soup. Season with salt and black pepper.
7. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

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.