Potato/Corn Chowder Recipe
Servings: 8
Ingredients
- 28 ounce potatoes, hashed brown with onions & peppers
- 30 ounce low sodium canned corn
- 15 ounce no-salt-added cream-style corn
- 2 ounce pimientos -- diced
- 12 ounce evaporated skim lowfat milk
- 8 ounce ham cubes
- 1 sm onion -- diced
- 2 clv garlic -- chopped
- 1 Tbsp. chives, freeze-dry
- 1 tsp lemon pepper
- 1 Tbsp. Dijon mustard
- Â Â Add in all ingredients to a crockpot and mix well.
- Â Â Cook on Low for 5 to 6 hrs or possibly High for 2 to 3 hrs.
Directions
- No Method
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 76 | 24% |
| Total Fat 8.58g | 11% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 984mg | 41% |
| Potassium 778mg | 22% |
| Total Carbs 49.44g | 13% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.22g | 7% |
| Protein 15.03g | 24% |
