STEP 2.1 in a blender jar add 2 boiled and peeled potatoes,1 cup steamed sweet corn, 2 stalks of celery chopped and sauteed till soft,1 tsp peppercorns and 1 cup milk, 1 cup water to blend or more if required.

STEP 3.2 blend till smooth texture is reached.

STEP 4.3 transfer to a saucepan and bring to a brisk boil. Turn off the heat and serve hot.

STEP 5.4 garnish with ½ tsp roughly pounded black peppercorns.

Nutrition
value

1143

calories per serving

29 g Fat42 g Protein179 g Carbs81 g FiberOther

Current Totals

29 g Fat
42 g Protein
179 g Carbs
81 g Fiber

MacroNutrients

Carbs
179 g
Protein
42 g
Fiber
81 g

Fats

Fat
29 g

Vitamins & Minerals

Calcium
1246 mg
Iron
30 mg
Vitamin A
2615 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
229 mcg
Vitamin B12
0 mcg
Vitamin C
124 mg
Vitamin E
4 mg
Copper
4 mcg
Magnesium
562 mg
Manganese
16 mg
Phosphorus
864 mg
Selenium
38 mcg
Zinc
6 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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Vegetarian Corn Chowder Soup Recipe

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Ingredients For Vegetarian Corn Chowder Soup Recipe

Directions : Vegetarian Corn Chowder Soup Recipe