No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina.
0.33333333333333326 cup Each diced sweet red, yellow and orange peppers
0.5 cup Chopped Onion
0.25 cup All purpose flour
3 cup Half and half cream
2 can Cream Style Corn
1.5 teaspoon Seasoned Salt
0.5 teaspoon Dried Basil
0.25 teaspoon 1/2 cayenne pepper
2 can Crabmeat, drained, flaked and cartilage removed or 2 cups imitation crabmeat, flaked
0.5 cup Minced Chives
Nutrition value
29
calories per serving
< 1 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
< 1 g Fat
2 g Protein
4 g Carbs
3 g Fiber
MacroNutrients
Carbs
4 g
Protein
2 g
Fiber
3 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
15 mg
Iron
1 mg
Vitamin A
167 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
29 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
