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Vegetable Corn Chowder

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Vegetable Corn Chowder Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
357
Calories from Fat
72
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
14mg
5%
Sodium
568mg
24%
Total Carbohydrates
60g
20%
Dietary Fiber
6g
24%
Sugars
18g
Protein
17g
Calcium
21mg
2%

Number of servings: 4

Calories per serving: 357

Preparation time: 20 min

Total time: 55 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

1 cup chopped onion

12 cup chopped red bell pepper

1 cup sliced celery

1 cup chopped carrots

1 cup chopped zucchini

2 cups frozen whole-kernel corn

1 cup diced red potatoes

3 cups water

1 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

1 tsp onion powder

12 tsp salt

12 (15-oz) can low-sodium garbanzo beans, drained

1 (12-oz) can evaporated skim milk

14 cup flour

12 cup low-fat sour cream

2 tbsp chopped fresh parsley

Directions

1. Spray a large pot or saucepan with nonstick cooking spray. Place it over medium-high heat and add olive oil. When oil is hot, add onion, bell pepper, and celery. Sauté 2 minutes.

2. Add carrots, zucchini, corn, red potatoes, water, salt-free seasoning, onion powder, salt, and garbanzo beans. Bring to a boil. Cover. Reduce heat to simmer and cook 30 minutes.

3. In a small bowl, mix milk and flour together. Add to vegetable mixture and stir 2 to 3 minutes or until chowder is slightly thickened and heated through.

4. Top each serving with a spoonful of sour cream and parsley.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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