Southwestern Vegetable Chowder
In this healthy vegetable chowder recipe, heavy cream is replaced with milk and flour-thickened vegetable broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own creamy vegetarian chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
307 calories; protein 11.2g; carbohydrates 43.4g; dietary fiber 10g; sugars 7g; fat 10g; saturated fat 1.8g; cholesterol 4.1mg; vitamin a iu 7609IU; vitamin c 35.1mg; folate 60.5mcg; calcium 153.9mg; iron 3.3mg; magnesium 90.6mg; potassium 703.8mg; sodium 310.3mg; thiamin 0.3mg.
Exchanges:
2 starch, 1 1/2 fat, 1 lean protein, 1 vegetable