Try this Southwest Corn and Bean Chowder recipe, or contribute your own.
Suggest a better description1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, and paprika. Cook, stirring, for 2 minutes, or until onion has softened a bit. Stir the flour and cook for 2 minutes, stirring. Slowly pour in the broth a little at a time, continuing to stir. The broth will thicken.
2. Stir in the corn, beans, ham, and salsa. Bring mixture to a simmer. Cook, mixing occasionally for 3-5 minutes until heated through. Stir in half and half.
3. Divide chowder among 4 bowls and top with 1 tablespoon yogurt each.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 395 | ||
Calories from Fat: 157 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 71.6mg | 22 % | |
Sodium 957.1mg | 33 % | |
Potassium 754.8mg | 20 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 33.8g | ||
Protein 20.3g | 29 % | |
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: 395
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