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Nutrition Facts
Serving Size 1 (817g) Recipe makes 4 servings
Calories 646
Calories from Fat 49		(7%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 743mg		30%
Potassium 2201mg		62%
Total Carbohydrate 148.1g		49%
	Dietary Fiber 14.7g	58%
	Sugars 20.3g
Protein 18.1g		36%
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Hot, but Sweet Corn & Potato Chowder

Recipe #5459 | 30 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Malarkey Test
Jan 8, 2000

Hot, but sweet ...

SERVES 4 -6 (change servings and units)

Ingredients

cooking oil
2 yellow onions, diced
1 leek, thinly sliced
2 (15 1/4 ounce) cans corn
6 small red potatoes
1 jalapeno pepper, thinly sliced
1 teaspoon cumin
1/4 teaspoon chili powder
2 (15 1/4 ounce) cans creamed corn
1/2 cup milk (to thin the soup)
1 tablespoon fresh thyme

Directions

1
put a bit of oil in a big stock pan, and add the onions (it will be a lot, i always just run these through the cuisinart to get good thick sections instead of squares and it saves on the tears).
2
cook the onions for ~10 min, until they are clear and a little brown.
3
add the leek and corn, cook for 5 more minute.
4
add the creamed corn and potatoes. if necessary, add milk to thin the soup out a bit and cover the potatoes.
5
stir in the spices.
6
cover and simmer for 20 min, or until the potatoes are cooked through.

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Featured Reviews for This Recipe

From: bflygirl

On Jan 27, 2009

Spicy Single Female Variation Being a single female, I halfed this recipe so that I wouldn't have to eat it for 2 weeks straight. I also made a few minor substitutions and left out the leek and thyme. Here is my variation: Ingredients 1 tsp cooking oil 1/2 yellow onions, diced 1 (15 1/4 ounce) cans yellow and white corn 4 small red potatoes 1/2 teaspoon cumin 1/4 teaspoon chili powder 1 (15 1/4 ounce) cans creamed white corn 1 cup soy milk (to thin the soup) 1/4 teaspoon ancho chili pepper 1 teaspoon dried or fresh cillantro ground pepper (to taste) 1 cup black bean corn salsa Make recipe according to directions. This variation yields 9 cups which for me is four servings as a meal. I would recommend cooking the soup at least 30 minutes. The red potatoes were still hard after 20 minutes on my gas stove. Very yummy!

0 people found this review helpful

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From: oatmealia

On Jun 18, 2007

This recipe was quite wonderful for the ease of preparation. Do NOT overdo the chili powder--this is probably common sense, but I did by accident and it really overpowered the dish. I loved how simple and healthy it was with the absence of heavy cream or roux. I fed this to my fiance and he said "it definitely tastes low fat," but he still enjoyed it quite a bit (loved the red potatoes). I will probably make this again--though the taste isn't phenomenal, it's a very creative and easy dish.

1 person found this review helpful

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From: Lali

On Oct 12, 2001

This is FANTASTIC!!! Instead of the oil, I fried a few strips of bacon that I cut up. And, I also added a couple of ribs of celery. For the whole k. corn I used white corn. Very Good GAY!!!

4 people found this review helpful

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From: JillDana

On Apr 2, 2008

I made this the 1st time as written (minus leeks as I didn't have any on hand) & it was very good. However, I have made it several times again with a few minor adjustments. I started by cooking onions, garlic, & potatoes in oil until soft, then added the jalapenos, followed by the spices (I used 2 teaspoons of chili powder as we like things spicy), then sprinkled about a tablespoon of flour over the ingredients. Then I added about a cup of broth. Then added the corns & lastly the milk & let it cook for about 30 minutes. Served with mexican shredded cheese on top..yum! Still a good dish either way you make it, it is very versatile. Thanks so much for sharing.

1 person found this review helpful

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