Spicy Corn And Potato Chowder
Try this Spicy Corn And Potato Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
spicy
potato
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 bay leaf
- salt and pepper to taste
- 1 c milk substitute; (i use
- 2 lg red potatoes; chunked, skins
- 1 lg bag frozen corn
- 1 tb italian mixed seasoning; (i
- 4 c water; up to 6
- 1 lg red onion chopped coarse
- 1/2 ts or to taste chili pepper
- 2 vegetarian bullion cubes or
- 1/2 ts or to taste curry powder
- Carbohydrate 0.44982 g
- Cholesterol 0 mg
- Fat 0.05016 g
- Fiber 0.157799995422363 g
- Protein 0.04566 g
- Saturated Fat 0.01368 g
- Serving Size 1 1 Serving (1g)
- Sodium 155.17 mg
- Sugar 0.292020004577637 g
- Trans Fat 0.0129 g
- Calories 2 calories
In large soup kettle, simmer onions till translucent in 1 c water & bullion or in vegetable stock, add potatoes and several more cups of water and simmer till just tender:: do not over cook. Add corn and bay leaf and simmer for 10 minutes add spices and simmer for another 10 minutes add milk substitute and adjust water for desired consistency, bring to a light simmer, serve hot with whole wheat crackers, a big salad and a lovely baked apple for dessert Posted to fatfree digest by elle <elle@europa.com> on Nov 7, 98, converted by MM_Buster v2.0l.
