Ingredients for Potato Corn Chowder Ww
- 1 cup chopped leeks
- Garlic Cloves
- 1 tablespoon butter
- Canola Oil
- 1 cup chopped carrots
- 1 cup chopped celery
- Russet Potatoes
- Fat Free Chicken Broth
- Frozen Corn
- 1 cup nonfat milk
- 1% Low Fat Milk
- 2 tablespoons all-purpose flour
- Salt
- Pepper
- Garlic Powder
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How to Make Potato Corn Chowder Ww
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a large pot over medium heat. Sauté 1 cup chopped leeks, 1 cup chopped carrots, 2 cloves minced garlic, and 1 cup chopped celery until softened (about 5-7 minutes).
- Add 4 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 cups cubed potatoes.
- Bring to a simmer, then reduce heat and cook uncovered for 15-20 minutes, or until the potatoes are tender.
- Stir in 1 cup nonfat milk and 1 cup frozen corn.
- In a separate small bowl or shaker, whisk together 1/4 cup cold 1% milk and 2 tablespoons all-purpose flour until smooth. Gradually whisk the milk-flour mixture into the soup.
- Cook for another 5-7 minutes, or until the soup has thickened and the raw flour taste is gone. Stir occasionally.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
36g
Fat
7g
Carbs
14g
