Vegetable Corn Chowder
Try this Vegetable Corn Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 tb olive oil
- 3 tb onion finely chopped
- 3 tb finely chopped sweet red
- 3 tb chopped ripe olives
- 1 1/2 c milk (i prefer whole milk or
- 1 cn creamed corn
- 3 tb finely chopped green bell
- Carbohydrate 88.0871 g
- Cholesterol 0 mg
- Fat 12.1569 g
- Fiber 5.91150023341179 g
- Protein 8.4693 g
- Saturated Fat 1.71451 g
- Serving Size 1 1 Serving (500g)
- Sodium 14.9625 mg
- Sugar 82.1755997665882 g
- Trans Fat 0.440165 g
- Calories 440 calories
Heat the olive oil in a saucepan. Add the onions and peppers and cook until the peppers turn bright (green and red) but not mushy. Add the olives, the canned creamed corn, and the milk. Heat slowly to just below the boiling point. Taste and add salt and freshly ground black pepper. This is pretty as well as delicious. A little chopped fresh cilantro served at the table is a nice touch (if you like cilantro). Posted to FOODWINE Digest 20 Jan 97 by Bruce Baker <bbaker@COMP.UARK.EDU> on Jan 20, 1997.
