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Corn & Pepper Chowder
Corn & Pepper Chowder
0 Reviews
From: EatingWell Magazine, March/April 1995
Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.
- By: EatingWell Test Kitchen
Ingredients 3 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 clove garlic, finely chopped
- ½ cup canned or frozen corn kernels, thawed
- ½ small red bell pepper, finely chopped
- 1 10-ounce can condensed cream of celery soup, preferably reduced-fat
- 1½ cups fat-free milk
- ¼ cup chopped scallions
- Salt & freshly ground pepper to taste
Preparation
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Active
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Ready In
- Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
- Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.
- Per serving: 128 calories; 3 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 6 g protein; 27 mcg folate; 6 mg cholesterol; 8 g sugars; 1,118 IU vitamin A; 19 mg vitamin C; 180 mg calcium; 1 mg iron; 543 mg sodium; 783 mg potassium
- Nutrition Bonus: Vitamin C (32% daily value), Vitamin A (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, ½ reduced-fat milk
