{"id":6282,"date":"2019-08-01T09:31:36","date_gmt":"2019-08-01T13:31:36","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6282"},"modified":"2023-08-01T10:36:37","modified_gmt":"2023-08-01T14:36:37","slug":"corn-chowder","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/corn-chowder\/","title":{"rendered":"Corn Chowder"},"content":{"rendered":"
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Corn Chowder\/ Sopa De Ma\u00edz\/Ensopado de Milho<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 8
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 20 minutes
\nCost: $7.41 per recipe\/ $0.93 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 tablespoon vegetable oil<\/li>\n
  • 1 medium onion, diced<\/li>\n
  • \u00bd cup diced celery<\/li>\n
  • 2 cups diced potatoes<\/li>\n
  • 1\u00bd cups water<\/li>\n
  • 1 (14 ounce) can low-sodium chicken OR vegetable broth<\/li>\n
  • 1 bay leaf<\/li>\n
  • 1 teaspoon thyme<\/li>\n
  • 2 cups corn, cooked and cut from the cob, or frozen or canned<\/li>\n
  • 1 (12 ounce) can evaporated skim milk<\/span> <\/li>\n
  • Salt and black pepper to taste<\/span> <\/li>\n
  • 2 tablespoons fresh chopped parsley<\/span> <\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Add oil to soup pot and place over medium heat. Add onions and celery and cook, stirring occasionally until soft. Add potatoes and toss with celery and onions.<\/li>\n
    2. Add water, broth, bay leaf, and thyme. Cover, bring to a boil, and simmer until potatoes are tender, about 10-15 minutes.<\/li>\n
    3. Add the corn, evaporated milk, salt, and black pepper. Heat to simmer for 5 minutes.<\/li>\n
    4. Remove bay leaf, sprinkle with parsley and serve.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Unless fresh corn is in season, use frozen or canned corn to save time and money.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 8
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 20 minutos
      \nCosto: $7.41 por receta\/ $0.93 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 cucharada aceite de canola<\/li>\n
      • 1 cebolla mediana, picada<\/li>\n
      • \u00bd taza apio, picado<\/li>\n
      • 2 tazas papas, en cubitos<\/li>\n
      • 1\u00bd tazas agua<\/li>\n
      • 1 lata (14 onzas) caldo de verduras o pollo, bajo en sodio<\/li>\n
      • 1 hoja de laurel<\/li>\n
      • 1 cucharadita tomillo seco<\/li>\n
      • 2 tazas ma\u00edz, cocido y quitado de la oreja, o congelado o enlatado, enjuagado<\/li>\n
      • 1 lata (12 onzas) leche evaporada sin grasa<\/li>\n
      • Sal y pimienta negra al gusto<\/li>\n
      • 2 cucharadas perejil fresco, picado<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Agregue el aceite a una olla y ponga sobre fuego medio. A\u00f1ada la cebolla y el apio y cocine, revolviendo ocasionalmente hasta hacerse tiernos. A\u00f1ada las papas y saltee con el apio y la cebolla.<\/li>\n
        2. A\u00f1ada el agua, el caldo, el laurel y el tomillo. Cubra y hierva a fuego lento hasta que las papas est\u00e9n blandas, unos 10-15 minutos.<\/li>\n
        3. A\u00f1ada el ma\u00edz, la leche evaporada, sal y pimienta. Hierva a fuego lento por 5 minutos.<\/li>\n
        4. Retire la hoja de laurel, roc\u00ede el perejil picado y sirva.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          A menos que el ma\u00edz fresco est\u00e9 en temporada, utilice ma\u00edz congelado o enlatado para ahorrar tiempo y dinero.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 8
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nTempo de prepara\u00e7\u00e3o: 10 minutos
          \nTempo de cozimento: 20 minutos
          \nCusto: $7.41 por receita, $0.93 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 colher de sopa de \u00f3leo vegetal<\/li>\n
          • 1 cebola m\u00e9dia, cortada em cubos<\/li>\n
          • \u00bd copo de aipo em cubos<\/li>\n
          • 2 copos de batatas em cubos<\/li>\n
          • 1\u00bd copos de \u00e1gua<\/li>\n
          • 1 lata (14 on\u00e7as) de caldo de frango OU de vegetais com baixo teor de s\u00f3dio<\/li>\n
          • 1 folha de louro<\/li>\n
          • 1 colher de ch\u00e1 de tomilho<\/li>\n
          • 2 copos de milho, cozido e cortado da espiga, ou congelado, ou enlatado, enxaguado<\/li>\n
          • 1 lata (12 on\u00e7as) de leite desnatado evaporado<\/li>\n
          • Sal e pimenta-do-reino a gosto<\/li>\n
          • 2 colheres de sopa de salsinha fresca picada<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Adicione o \u00f3leo a uma panela para sopa e leve ao fogo m\u00e9dio. Adicione a cebola e o aipo e cozinhe, mexendo de vez em quando at\u00e9 ficarem macios. Adicione as batatas e misture com o aipo e a cebola.<\/li>\n
            2.  Adicione \u00e1gua, caldo, folha de louro e tomilho. Cubra, leve para ferver e cozinhe at\u00e9 que as batatas estejam macias, cerca de 10-15 minutos.<\/li>\n
            3.  Adicione o milho, o leite evaporado, o sal e a pimentado-reino. Aque\u00e7a at\u00e9 ferver por 5 minutos.<\/li>\n
            4. Retire a folha de louro, polvilhe com salsinha e sirva.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              A menos que seja \u00e9poca de milho fresco, use milho congelado ou enlatado para economizar tempo e dinheiro.<\/p><\/div><\/section><\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

              Corn Chowder\/ Sopa De Ma\u00edz\/Ensopado de Milho  <\/p>\n","protected":false},"author":2097,"featured_media":8152,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[135,22],"tags":[],"class_list":["post-6282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-soup"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=6282"}],"version-history":[{"count":6,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6282\/revisions"}],"predecessor-version":[{"id":25631,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6282\/revisions\/25631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/8152"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=6282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=6282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=6282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}