Try this Garden Fresh Corn Chowder recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, heat canola oil. Cook onions for about 4-5 minutes until translucent. Add celery and cook for 5 minutes. To the same pan, add potatoes and water. Cover and simmer for 15 minutes. Add corn, peppers and spices. Cover and simmer 10 more minutes.
Using a food processor, blender or immersion blender, puree the soup. Return to pan (if not using an immersion blender). Add the milk and gently heat if serving right away.
To freeze, place in soup in gallon size ziploc bags or storage containers with tight fitting lids.
Reheating instructions: Thaw soup completely. Heat stovetop for about 10 minutes or until hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 234 | ||
Calories from Fat: 95 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 41.1mg | 1 % | |
Potassium 452.8mg | 12 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 29.7g | ||
Protein 6.6g | 9 % | |
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: 234
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