Skip to main content
Avg ER Wait
Checking ER Wait Time
The feed could not be reached
Grand Strand Medical Center
South Strand Medical Center

Corn Chowder

Nutrition Facts

Serving Size 1 cup
Calories 186
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 205 mg
Potassium 455 mg
Total Carbohydrate 31 g
Dietary Fiber 4 g
Protein 7 g

Servings and Times

Servings 4

Ingredients and Preparation

Ingredients Measures
Vegetable oil 1 tablespoon
Celery, finely diced 2 tablespoons
Onion, finely diced 2 tablespoons
Green pepper, finely diced 2 tablespoons
Frozen whole kernel corn 1 package (10 ounces)
Raw potatoes, peeled, diced in 1/2-inch pieces 1 cup
Fresh parsley, chopped 2 tablespoons
Water 1 cup
Salt ¼ teaspoon
Black pepper to taste
Paprika ¼ teaspoon
Flour 2 tablespoons
Lowfat or skim milk 2 cups


  1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
  2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
  3. Place 1/2 cup of milk in jar with tightfitting lid. Add flour and shake vigorously.
  4. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.
  5. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with chopped, fresh parsley.