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Corn And Pepper Chowder

Veggie.Lover's picture
  Vegetable cooking spray 1 Tablespoon
  Olive oil 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  All purpose flour 2 1⁄2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Canned vegetable broth/Canned chicken broth 1 Cup (16 tbs)
  Peeled diced potato 1 1⁄4 Cup (20 tbs)
  Frozen whole kernel corn 2 Cup (32 tbs)
  Evaporated skimmed milk 1 Cup (16 tbs)
  Canned chopped green chiles 2 Tablespoon, drained
  Pepper 1⁄4 Teaspoon

Coat a large Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Saute 5 minutes or until vegetables are tender.
Stir flour, cumin, and ground red pepper into sauteed vegetables; cook 1 minute, stirring constantly.
Gradually stir in water; add vegetable broth and potato.
Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer 10 minutes or until potato is tender and mixture is thickened.
Add corn and remaining ingredients; cook until thoroughly heated, stirring occasionally.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1142 Calories from Fat 201

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 54.4 mg18.1%

Sodium 853.6 mg35.6%

Total Carbohydrates 193 g64.4%

Dietary Fiber 15.8 g63%

Sugars 55.3 g

Protein 39 g77.4%

Vitamin A 108.6% Vitamin C 54.4%

Calcium 80.1% Iron 31%

*Based on a 2000 Calorie diet

Corn And Pepper Chowder Recipe