Creamy Southwestern Corn Chowder

  • Prep 25 min
  • Total 25 min
  • Servings 2

Ingredients

2
tablespoons butter or margarine
1/2
cup chopped onion (1 medium)
1/4
cup Gold Medal™ all-purpose flour
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon salt
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
1/2
cup half-and-half
1
can (11 oz) Southwestern style corn, undrained
2
tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

Steps

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  • 1
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
  • 2
    Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
  • 3
    Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

Notes









Tips

Expert Tips

Vegetarian? Use vegetable broth for the chicken broth.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 3/4 Cups)
Calories
450
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
1980mg
83%
Potassium
170mg
5%
Total Carbohydrate
58g
19%
Dietary Fiber
4g
18%
Sugars
13g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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