Summer Vegetable Chowder With Parmesan Croutons Recipe
Recipe By Betty Crocker
Fresh zucchini, corn, tomatoes and basil are the stars of this quick and easy chowder, but the crunchy parmesan-crusted croutons served alongside are real scene-stealers.
Ingredients For Summer Vegetable Chowder With Parmesan Croutons Recipe
8 Slices bacon, chopped
1 Medium onion, chopped
0.25 cup Gold medaltm all purpose flour
5 cup Progressotm chicken broth
0.5 inch 2 medium yukon gold potatoes, cut into cubes
0.5 teaspoon Salt
0.25 teaspoon Pepper
2 Bags cascadian farmtm frozen organic sweet corn
0.25 inch 2 medium zucchini, cut in 1/2 lengthwise, then into slices crosswise
2 Medium tomatoes, chopped
1 cup Heavy whipping cream
0.33000000000000007 cup Julienned fresh basil leaves
12 Slices ciabatta bread
0.25 cup Butter, melted
0.75 cup Shredded parmesan cheese
Nutrition value
408
calories per serving
19 g Fat38 g Protein17 g Carbs4 g FiberOther
Current Totals
19 g Fat
38 g Protein
17 g Carbs
4 g Fiber
MacroNutrients
Carbs
17 g
Protein
38 g
Fiber
4 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
227 mg
Iron
2 mg
Vitamin A
784 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
71 mg
Manganese
0 mg
Phosphorus
371 mg
Selenium
34 mcg
Zinc
2 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
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