Try this Southwest-Style Vegetable Chowder recipe, or contribute your own.
Suggest a better descriptionIn large pot heat oil over medium heat. Add onions, celery, carrot and peppers. Cook, uncovered, stirring frequently until onions are soft. Stir in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard, marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover and simmer for 10 minutes. Stir in corn and simmer until corn and potatoes are tender. Transfer 2 cups of soup to a blender and add 1/2 cup of cheese. Puree until smooth. Pour into a bowl. Repeat with remaining soup and cheese. Return puree to pot along with the green chilies. Heat until hot, but do not boil. Adjust seasonings, add hot sauce, salt and pepper to taste. Notes: I garnished this with cilantro. If you do freeze it, make sure you taste and adjust the salt and pepper. It seemed to need salt after being frozen. Posted to FOODWINE Digest 06 Jan 97 From: "Chris M."
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Serving Size: 1 Serving (6076g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2683 | ||
Calories from Fat: 609 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.7g | 90 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 144mg | 44 % | |
Sodium 7092.8mg | 245 % | |
Potassium 7384.3mg | 194 % | |
Total Carbohydrate 377.4g | 111 % | |
Dietary Fiber 26.4g | 105 % | |
Sugars, other 351.1g | ||
Protein 152.7g | 218 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2683
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