Grilled Corn and Potato Chowder

If you want to add more lacto ovo vegetarian recipes to your collection, Grilled Corn and Potato Chowder might be a recipe you should try. This soup has 219 calories, 7g of protein, and 5g of fat per serving. This recipe serves 6. For $1.27 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken broth, chives, flour, and a few other things to make it today. 1407 people were glad they tried this recipe. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a solid spoonacular score of 72%. Try Grilled Corn and Potato Chowder, Grilled Corn Potato Chowder, and Corn and Potato Chowder for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

4 cups chicken broth

Chopped chives

3 ears of corn

1/3 cup all-purpose flour

1 teaspoon garlic powder

1 cup milk, divided

1 tablespoon olive oil

1 cup chopped onion

1 1/2 lbs russet potatoes, peeled and diced into a 1/2-inch dice

Salt and pepper

Equipment:

grill

dutch oven

whisk

bowl

Cooking instruction summary:

Heat a grill to medium heat. Shuck and clean the corn and grill until lightly charred, about 15 minutes. Allow to cool, then cut the kernels from the cobs.Heat the olive oil in a Dutch oven or large pot. Add the onion and cook until translucent, about 5 minutes. Stir in the chicken broth and the potatoes. Cover and cook until the potatoes are tender, about 15 minutes. Stir in 1/2 cup of the milk and the grilled corn. Season with the garlic powder and salt and pepper to taste. In a small bowl, whisk together the remaining 1/2 cup milk and the flour and pour into the soup. Cook until slightly thickened. Serve topped with chopped chives.

 

Step by step:


1. Heat a grill to medium heat. Shuck and clean the corn and grill until lightly charred, about 15 minutes. Allow to cool, then cut the kernels from the cobs.

2. Heat the olive oil in a Dutch oven or large pot.

3. Add the onion and cook until translucent, about 5 minutes. Stir in the chicken broth and the potatoes. Cover and cook until the potatoes are tender, about 15 minutes. Stir in 1/2 cup of the milk and the grilled corn. Season with the garlic powder and salt and pepper to taste. In a small bowl, whisk together the remaining 1/2 cup milk and the flour and pour into the soup. Cook until slightly thickened.

4. Serve topped with chopped chives.


Nutrition Information:

Quickview
219k Calories
6g Protein
4g Total Fat
39g Carbs
11% Health Score
Limit These
Calories
219k
11%

Fat
4g
7%

  Saturated Fat
1g
8%

Carbohydrates
39g
13%

  Sugar
6g
8%

Cholesterol
4mg
1%

Sodium
798mg
35%

Get Enough Of These
Protein
6g
14%

Vitamin C
23mg
28%

Vitamin B6
0.5mg
25%

Potassium
828mg
24%

Manganese
0.42mg
21%

Phosphorus
174mg
17%

Vitamin B1
0.25mg
17%

Vitamin B3
3mg
16%

Folate
55µg
14%

Magnesium
53mg
13%

Fiber
3g
12%

Vitamin B2
0.19mg
11%

Iron
1mg
11%

Copper
0.22mg
11%

Vitamin B5
0.9mg
9%

Calcium
79mg
8%

Selenium
4µg
7%

Zinc
0.91mg
6%

Vitamin K
5µg
6%

Vitamin B12
0.25µg
4%

Vitamin A
198IU
4%

Vitamin D
0.53µg
4%

Vitamin E
0.42mg
3%

covered percent of daily need
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Food Trivia

A cluster of bananas id formerly called a ‘hand’. Along that theme, a single banana is called a ‘finger’.

Food Joke

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