Slow Cooker Cha-Cha Corn Chowder - 28g Carbs, 3g Fiber - 3 pts plus
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 5%) - Vegan
1 pound red-skinned potatoes -- (3 medium), finely chopped
2 cans cream-style corn -- (14.75-ounce each)
1 can seasoned chicken broth -- (14.5-ounce each) with roasted garlic
1 can whole-kernel corn -- (11-ounce) drained, with sweet peppers
1 can diced green chile peppers -- (4-ounce) undrained
1/4 teaspoon ground black pepper
To serve: -- Cracked black pepper (optional)
1. Place potatoes in a 3 1/2- or 4-quart slow cooker. Stir in cream-style corn, broth, whole-kernel corn, chile peppers, and ground black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. 1f desired, top each serving with cracked black pepper.
Number of Servings: 6
Prep: 15 minutes
Slow Cook: 6 to 8 hours (low) or 3 to 4 hours (high)
Nutrition facts per serving: 202 cal., 1 g total fat (o g sat. fat), 1 mg chol., 898 mg sodium, 49 g carb., 5 g dietary fiber, 6 g sugar, 5 g protein.
Chupa Note: half an hour before serving, I tossed in a handful of minced red/yellow/orange bell pepper and a handful of shredded Monterrey jack cheese. Served with lots of red pepper flakes., and minced parsley/cilantro.
Cuisine: "TexMex"
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
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Per Serving (excluding unknown items): 119 Calories; trace Fat (3.5% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 278mg Sodium.
Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: Low for 6-8 hrs; High for 3-4 hrs
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 5%) - Vegan
1 pound red-skinned potatoes -- (3 medium), finely chopped
2 cans cream-style corn -- (14.75-ounce each)
1 can seasoned chicken broth -- (14.5-ounce each) with roasted garlic
1 can whole-kernel corn -- (11-ounce) drained, with sweet peppers
1 can diced green chile peppers -- (4-ounce) undrained
1/4 teaspoon ground black pepper
To serve: -- Cracked black pepper (optional)
1. Place potatoes in a 3 1/2- or 4-quart slow cooker. Stir in cream-style corn, broth, whole-kernel corn, chile peppers, and ground black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. 1f desired, top each serving with cracked black pepper.
Number of Servings: 6
Prep: 15 minutes
Slow Cook: 6 to 8 hours (low) or 3 to 4 hours (high)
Nutrition facts per serving: 202 cal., 1 g total fat (o g sat. fat), 1 mg chol., 898 mg sodium, 49 g carb., 5 g dietary fiber, 6 g sugar, 5 g protein.
Chupa Note: half an hour before serving, I tossed in a handful of minced red/yellow/orange bell pepper and a handful of shredded Monterrey jack cheese. Served with lots of red pepper flakes., and minced parsley/cilantro.
Cuisine: "TexMex"
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; trace Fat (3.5% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 278mg Sodium.
Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: Low for 6-8 hrs; High for 3-4 hrs
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