The Corn Chowder turned out pretty good. I know that if I make it again, the kids would prefer it if I left out the red bell peppers and diced the onions smaller. Still, I ate it for lunch the next day!
Here is the link to the original Corn Chowder recipe from TasteOfHome.com
And mine:
Ingredients
- 6 potatoes, peeled and diced
- Water
- 1 can (16 ounces) whole kernel corn, drained
- 1 quart milk
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 thick slices of ham, grilled and diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Directions
- Put peeled, diced potatoes in pot of water and boil until soft
- Drain, put potatoes back into pot
- Add remaining ingredients
- Bring to a boil
- Reduce heat and simmer for 15 minutes or until the onion is soft
Total Carbs per Serving (60):
- Corn Chowder (52)
- Green Salad with Ranch Dressing (1)
- 1/2 cup 2% milk (7)
You may want to leave of the 1/2 cup of milk with the meal since there is already a quart in the chowder. I would substitute half an apple, or maybe peanut butter on celery.
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April Sullivan
