Potato Corn Chowder
A hearty chowder that is sure to satisfy.
2 oz cheddar cheese, shredded
1 cup 2% milk
2 tbsps butter
5 cups corn, cut off cob
4 cloves garlic
2 cups chopped onion
1 cup chopped anaheim pepper
1 <span class="measurestring" title="potato large (3" to 4-1/4" dia)">large</span> potato
18 medium baby carrots
2 1/2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
Cube potato, leave on skin. Put in water, bring to boil, reduce to simmer. Cook until tender. Do not drain. Set aside.
Sauté onions, garlic, pepper and carrots in butter.
Add vegetables to potato and water.
Cut corn from cob. Mix with other vegetables.
Cook on medium heat, covered, until corn is cooked. Remove from heat and allow to cool.
Remove half of mixture and blend well in food processor. Mix back in with the rest. Return to heat, cook on medium-low until warm.
Add milk, cook for another few minutes. Add cheese, remove from heat. Serve.
in 1 serving of Potato Corn Chowder.
, 63% carbs, 12% protein.
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