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Corn And Pepper Chowder Recipe
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Diced sweet red pepper||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|
Serving size: Complete recipe
Calories 1188 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 3.1 g15.5%
Trans Fat 0 g
Cholesterol 54.4 mg
Sodium 859.5 mg35.8%
Total Carbohydrates 203 g67.5%
Dietary Fiber 18.9 g75.5%
Sugars 61.5 g
Protein 40 g80.4%
Vitamin A 201.9% Vitamin C 371.5%
Calcium 81.1% Iron 34.6%
*Based on a 2000 Calorie diet
Place over medium-high heat until hot.
Add onion and sweet red pepper; 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.