Easy Vegetarian Corn Chowder recipe

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Ingredients

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

Nutrition Info

390.4 calories
carbohydrate: 55.9 g
cholesterol: 46.1 mg
fat: 18 g
fiber: 4.4 g
protein: 8.6 g
saturatedFat: 10.5 g
servingSize: -
sodium: 1064.8 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

6 servings

Recipe Note

Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.

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