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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%)

Yield: Makes 6 servings. Serving size: 1-1/4 cups.

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.

Total Preparation & Cooking Time: 55 min. (10 Prep, 45 Cook)

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