Easy Vegetarian Corn Chowder

Name: Easy Vegetarian Corn Chowder
Total time: 30 min
Yield: 6 Servings
Ingredients: 🧅 ¼ cup diced onion; ½ cup diced celery; 2 tablespoons shredded carrot; 🧈 6 tablespoons butter; 1 cup half-and-half cream; 🥛 ¾ cup skim milk; 2 (14.5 ounce) cans vegetable broth; 2 (15 ounce) cans creamed corn; 1 (15 ounce) can whole kernel corn, drained; ½ teaspoon ground nutmeg; ¼ teaspoon ground black pepper; 🧂 1 pinch salt; 6 tablespoons all-purpose flour

Cost $10, save $15

Source: Recommended by CookPal

30 Min
6 Servings
$10

Easy Vegetarian Corn Chowder

Cost $10, save $15

Source: Recommended by CookPal

30 Min
6 Servings
$10

INGREDIENTS

Vegetables
- 🧅 ¼ cup diced onion
- ½ cup diced celery
- 2 tablespoons shredded carrot
Dairy
- 🧈 6 tablespoons butter
- 1 cup half-and-half cream
- 🥛 ¾ cup skim milk
Canned Goods
- 2 (14.5 ounce) cans vegetable broth
- 2 (15 ounce) cans creamed corn
- 1 (15 ounce) can whole kernel corn, drained
Spices
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 🧂 1 pinch salt
Pantry Staples
- 6 tablespoons all-purpose flour

STEPS

In a large saucepan over medium heat, melt butter. Cook onions and celery in butter for 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer for 10 minutes.

Stir in creamed corn, whole kernel corn, carrot, half-and-half, milk, nutmeg, pepper, and salt. Simmer over low heat for 10 more minutes.

NUTRIENTS

Per 1 serving

🔥

390

Calories

9
Protein
56
Carbs
18
Fats

💡 For a thicker chowder, increase the amount of flour slightly during the preparation.Feel free to add fresh herbs like parsley or chives for garnish to enhance the flavor.This soup can be stored in the fridge for up to 3 days and reheated gently over low heat.