Tomato-Corn Chowder
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INGREDIENTS
INSTRUCTIONS
Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil. Posted to recipelu-digest Volume 01 Number 444 by RecipeLu
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (494g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 217 | ||
| Calories from Fat: 48 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.3g | 7 % | |
| Saturated Fat 3.1g | 16 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 19.5mg | 6 % | |
| Sodium 325.1mg | 11 % | |
| Potassium 1463.5mg | 39 % | |
| Total Carbohydrate 33.9g | 10 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 29.1g | ||
| Protein 12.2g | 17 % | |
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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. |
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Calories per serving: 217
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