Creamy Corn Chowder
Serves: 6
  • 2 cups water
  • 3 medium Russet potatoes, cut into ½ inch cubes with skin
  • ½ large onion, chopped
  • 1 tsp vegetable bouillon powder
  • 2 tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 (14.5 oz) can cream style corn
  • 1 small red bell pepper
  • 1 cup vanilla soymilk
  1. Add 2 cups of water to a medium saucepan. Add the potatoes, onion, bouillon, parsley, salt and pepper and bring to a boil. Once boiling, lower heat and allow mixture to simmer for about 15 to 20 minutes or until potatoes are tender.
  2. Remove pan from heat and add the corn, stirring well. Remove about two cups of the mixture and place into a blender. Being careful not to over blend which would cause the potatoes to become gummy, blend just briefly.
  3. Then place the pureed mixture back into the saucepan and heat over low heat. Add the bell peppers and then slowly stir in the soy milk. Heat thoroughly until peppers become a bit tender. Add any of the seasoning to taste!!
Nutrition Information
Calories: 153 Fat: 1 g Saturated fat: 0 g Carbohydrates: 34 g Sugar: 4 g Sodium: 320 mg Fiber: 3 g Protein: 5 g Cholesterol: 0 mg
Recipe by Nutrition Twins at