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Ingredients
US|METRIC
6 SERVINGS
- 1 onion (large, chopped)
- 3 celery stalks (chopped)
- 1 potato (cubed)
- 6 ears of corn (kernels removed, here's how)
- 4 cups chicken broth
- 12 oz. evaporated milk
- 3 fresh thyme (springs)
- 1 bay leaf
- salt
- pepper
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol15mg5% |
Sodium250mg10% |
Potassium530mg15% |
Protein8g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A6% |
Vitamin C20% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Titi a year ago
Used this recipe along with recipe for Twice-as-Nice-Corn-Chowder-9640371. Used the evaporated milk in place of half and half. Didn't have Old Bay substituted some creole seasoning and dash celery salt. 1 bay leaf was used, thyme seasoning, and fresh potato diced in place of hash browns.
Cooked it all in Dutch oven i.e. large pot. The creole and fresh black pepper gave it a hint of spice. Also immersion blender it but not completely because I'm not a fan of celery so blending it made it much better. No basil used.
Served with toasted grilled cheese sandwiches for dipping :) Overall turned out great, but I do feel it's missing something. Just can't put my finger on it. First time making and wanted to try something new. Have had corn chowder in the past at a restaurant. Will make again.