Vermont Corn Chowder Recipe

Name: Vermont Corn Chowder Recipe
Yield: 4 servings
Ingredients: 2 tbsp. butter; 1 c. sliced onions; 1/2 c. minced celery; 3 c. peeled, diced, cooked potatoes; 2 c. lowfat milk; 2 c. cream style corn; 2 c. (8 ounce.) shredded cheddar cheese; Minced parsley

Vegetarian Dairy

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Ingredients

2 tbsp. butter ⓘ
1 c. sliced onions ⓘ
1/2 c. minced celery ⓘ
3 c. peeled, diced, cooked potatoes ⓘ
2 c. lowfat milk ⓘ
2 c. cream style corn ⓘ
2 c. (8 ounce.) shredded cheddar cheese ⓘ
Minced parsley ⓘ

Instructions

In saucepan heat butter, saute/fry onions and celery till tender.
Add in potatoes, lowfat milk and corn.
Heat to serving temperature.
Remove from heat and stir in cheddar cheese till melted.
If necessary, return to low heat to finish melting cheese.
(Don't boil.)
Garnish with parsley.

Nutrition & Diet Analysis (per serving)

710 kcal 36% DV

Protein Fat Carbs

Macronutrients

Protein 18.6g 37% DV

Total Fat 46.3g 59% DV

Carbs 60.4g 22% DV

Fiber 11.1g 39% DV

Sugar 14.1g 28% DV

Electrolytes

Sodium 517.8mg 23% DV

Potassium 2228.8mg 47% DV

Cholesterol 101.3mg 34% DV

Vitamins & Minerals

Vitamin A 137.8mcg 15% DV

Vitamin C 50.6mg 56% DV

Vitamin D 0.6mcg 3% DV

Calcium 348.3mg 27% DV

Iron 15.9mg 88% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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