Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Light Corn Chowder
NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 40%
CARBS 111G73% OF CAL
14G FIBER0G ADDED16G INTRINSIC80G OTHER16G TOTAL SUGAR
FAT 13G19% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn chowder made without heavy cream, featuring corn, peppers, jalapeño, and mini potatoes in a smoked paprika-flavored broth. Light and perfect for late summer or fall.
mainamericansoup🌀 blender🍲 stockpot
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Nutrition & ingredients
Ingredients
serves 4- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk (preferably 2% or whole milk, though you can use half and half cream, if you like.)
- 1/2 cup red bell pepper (diced)
- 1/3 cup jalapeno pepper (diced)
- 1/3 cup green onion (diced, green part only)
- 8-10 mini red potatoes (quartered)
- 3 1/2 cups corn kernels (fresh from 2-3 cobs or frozen)
- 1 1/2 tsp salt Kosher salt (less if using fine salt)
- 1/2 tsp smoked paprika (plus more to taste (or use regular paprika))
- 1/4 tsp paprika
- Diced fresh tomatoes (or stir into soup during the last minute of cooking, if you like.)
- Basil leaves (chopped)
At a glance
PER SERVING · TIME 35M
CAL 30%·PRO 40%
CARBS 111G73% OF CAL
14G FIBER0G ADDED16G INTRINSIC80G OTHER16G TOTAL SUGAR
FAT 13G19% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1266mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2834mg
- Calcium
- 175mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.