Recipe
Soup, Chili & Stew
Potato Corn Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee Select extra-virgin olive oil | ||
| ¾ c. chopped green bell pepper | ||
| ¾ c. chopped onion | ||
| 2 c. Hy-Vee Select premium super sweet cut corn | ||
| 1 (14 oz) can vegetable broth | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ⅛ tsp. ground chipotle chile powder | ||
| 1 lbs. baking potatoes, peeled, cut into 1/2-inch cubes | ||
| 1 c. fat-free half-and-half | ||
| ½ c. Hy-Vee shredded mild cheddar cheese, divided |
Directions
- Heat olive oil in a Dutch oven over medium-high heat. Add bell pepper and onion. Saute 8 to 10 minutes or until onions are softened and translucent.
- Increase heat to high. Add corn, broth, Italian seasoning, chipotle and potatoes. Bring to a boil. Cover, reduce heat to low and simmer 10 minutes or until potatoes are tender.
- Remove from heat. Stir in fat-free half-and-half. Divide soup among 4 bowls and top each with 2 tablespoons cheese.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 670mg
- Total Carbohydrates: 49g
- Protein: 10g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 10%