Creamy Corn Chowder

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Creamy Corn Chowder
2 tbsp. butter
1 ea large onion peeled and chopped
1/4 cup flour
2 (14.5- oz.) cans vegetable broth
1 ea large russet potato peeled and diced
2 (15- oz.) cans Raley's Super Sweet whole Kernel Corn drained
1 cup milk
1/2 cup red bell pepper chopped
1 tsp. basil
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
bacon (optional) Cooked and crumbled
Prep time: 10 minutes
Cook time: 45 minutes

Melt butter in a large stockpot. Add onion and cook over low heat, stirring
occasionally, for 10 minutes or until onion is soft and lightly browned. Add flour;
cook and stir for 2 minutes. Add broth and potato and bring mixture to a boil.
Simmer, uncovered, for 15 minutes or until potato is very soft. Add corn, milk, bell
pepper and basil; cook for 10 minutes more over medium heat until soup is
slightly thick and corn is tender. Stir in cheese and cook until melted. Season
with salt and pepper. Spoon into bowls and top with crumbled bacon, if desired.

Makes 6 servings.
Nutritional Information:
230 calories, 8 g protein, 8 g fat, 28 g carbohydrate, 3 g fiber, 19 mg cholesterol, 1100 mg sodium


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