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Corn Chowder – TypeFree Diabetes

Corn Chowder


  • 1 Tbsp vegetable oil
  • 2 Tbsp finely diced celery
  • 2 Tbsp finely diced onion
  • 2 Tbsp finely diced green pepper
  • 1 package frozen whole kernel corn (10 oz)
  • 1 C peeled, diced,
  • 1/2-inch raw potatoes
  • 2 Tbsp chopped fresh parsley
  • 1 C water
  • 1/4 tsp salt to taste black pepper
  • 1/4 tsp paprika
  • 2 Tbsp flour
  • 2 C low-fat (1%) or skim milk


  1. Heat oil in medium saucepan.
  2. Add celery, onion, and green pepper and saute for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika.
  4. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until
    potatoes are tender.
  5. Place 1/2 cup milk in a jar with tight fitting lid.
  6. Add flour and shake vigorously.
  7. Add gradually to cooked vegetables and add remaining milk.
  8. Cook, stirring constantly, until mixture comes to a boil and thickens.
  9. Serve garnished with chopped fresh parsley.

Nutrition Facts

Yield: 4 servings
Serving Size: 1 cup

Amount Per Serving
Calories: 186

Total fat: 5 g

Saturated fat: 1 g

Cholesterol: 5 mg

Sodium: 205 mg

SOURCE: National Heart, Lung, and Blood Institute, part of the National Institutes
of Health and the U.S. Department of Health and Human Services


Author Admin

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