Six Vegetable Chowder Recipe

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0 votes | 380 views
Servings: 2

Ingredients

Cost per serving $3.32 view details
  • 2 c. chicken stock or possibly soup, divided
  • 3 c. fresh cooked or possibly frzn corn
  • 1 med. onion, finely minced
  • 4 cloves garlic, finely minced
  • 1 celery stalk, thinly sliced (no leaves)
  • 1 potato, peeled and diced
  • 1 c. shredded zucchini
  • 1 med. carrot, peeled and diced
  • 1 red bell pepper, seeded and minced
  • 1 can evaporated skim lowfat milk
  • 1/2 teaspoon pepper
  • 1/3 teaspoon salt
  • 1 tbsp. fresh marjoram (or possibly 1 teaspoon dry)
  • 1 1/3 tbsp. minced fresh dill (or possibly 2 teaspoon dry)

Directions

  1. In a food processor or possibly blender, combine 1 c. of stock with half the corn and blend till smooth. Pour into soup pot. Cook the onion, garlic, and celery in the corn liquid for 5 min over medium heat. Add in the diced potato, zucchini, carrot, bell pepper and the remaining stock and corn. Simmer, covered, for 20 min or possibly till the potatoes and carrots are tender. Add in the evaporated lowfat milk and seasonings. Continue cooking for 5 min. Makes 8 (1 c.) servings. 124 calories, 1 gm fat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 710g
Recipe makes 2 servings
Calories 395  
Calories from Fat 130 33%
Total Fat 14.76g 18%
Saturated Fat 8.65g 35%
Trans Fat 0.0g  
Cholesterol 54mg 18%
Sodium 1006mg 42%
Potassium 1589mg 45%
Total Carbs 48.69g 13%
Dietary Fiber 6.9g 23%
Sugars 26.02g 17%
Protein 19.16g 31%
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