Dick Clark's Cajun Corn Chowder
Recipe: #16272
December 08, 2014
Categories: Corn, Copycat or Clone Recipes Gluten-Free, Low Fat, No Eggs, Spicy, more
"I ate at American Band Stand, it was a really good pantry dish, could make this veg by subbing veggie broth, mine wasn't thick if you wish a thicker chowder add a can of creamed corn, it's not in the recipe but I did it"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (329.5 g)
- Calories 154.9
- Total Fat - 2.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 31.9 mg
- Sodium - 760.8 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 3 g
- Sugars - 3.8 g
- Protein - 15.7 g
- Calcium - 254.4 mg
- Iron - 1.4 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine milk, chicken broth, frozen corn, canned Mexicorn, and roasted peppers in large sauce pan. Add selected spices.
Step 2
Sauté onion and celery in butter until tender. Add to soup and simmer 10 to 15 minutes. Let stand 1 to 2 hours. Reheat and serve.
Tips
No special items needed.
0 Reviews
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