This recipe provided by Kellogg’s

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Corn Chowder with Parmesan Croutons
Cook Time
20 mins
Total Time
20 mins
 
Servings: 4
Ingredients
  • 1 cup rice and corn square cereal
  • 1 tsp vegetable oil
  • 1/4 cup grated Parmesan cheese
  • 3 cups reduced sodium chicken brooth
  • 2 medium potatoes, peeled and cut into 1/2 in pieces about 2 cups
  • 1 1/2 cups frozen whole kernel corn
  • 2 garlic cloves, minced
  • 1/4 tsp pepper
  • 1 can (12 oz.) evaporated fat-free milk
  • 3 tbsp all-purpose flour
  • 2 tbsp chopped fresh chives or sliced green onions
Instructions
  1. Place cereal in 1-quart, zipper-type plastic bag. Drizzle oil over cereal. Add 1 tablespoon of the Parmesan cheese. Close bag and gently toss until evenly coated. Spread in shallow baking pan. Bake at 350° F for 5 minutes or until browned. Cool completely.

  2. In medium saucepan combine broth, potatoes, corn, garlic and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are tender. Do not drain.

  3. Meanwhile, in small bowl whisk together milk, flour and remaining 3 tablespoons Parmesan cheese. Gradually stir into vegetable mixture. Cook and stir until boiling and slightly thickened. Stir in chives. Cook and stir for 1 minute more. Ladle into serving bowls. Sprinkle with cereal mixture. 
Notes