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DOUBLE CORN and CHEDDAR CHOWDER

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good

Double Corn and Cheddar Chowder
Maryann Morkano; Wilmington, DE
Makes: 6 Servings
Prep Time: 10 Minutes
Cooking Time: 4½ Hours
Ideal Slow Cooker Size: 4-Quart

 

Ingredients

~ 1 Tbsp. butter or margarine
~ 1 cup onions, chopped
~ 2 Tbsp. all-purpose flour
~ 2½ cups fat-free, reduced-sodium chicken broth
~ 18 oz. can creamed corn
~ 1 cup frozen corn
~ ½ cup finely chopped rod bell peppers
~ ½ tsp. hot pepper sauce
~ ¾ cup shredded, reduced-fat, sharp Cheddar cheese
~ freshly ground pepper to taste, optional


Directions

1. In saucepan on top of stove, melt butter or margarine. Stir in onions and saute until wilted. Stir in flour. When well mixed, whisk in chicken broth. Stir frequently over medium heat until broth is thickened.

2. Pour into slow cooker. Mix in remaining ingredients except cheese.

3. Cook on Low 4½ hours. About an hour before the end of the cooking time, stir in cheese until melted and well blended.

Variation: You may also add a cup of cooked white or brown rice during the last hour if you like.

Nutrition:
Per Serving: 200 calories (60 calories from fat), 7g total fat (4g saturated, 0g trans), 20mg cholesterol, 530mg sodium, 25g total carbohydrate (2g fiber, 5g sugar), 12g protein, 20% DV vitamin A, 20% DV vitamin C, 20% DV calcium, 8% DV Iron.


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