Southwestern Vegetable Chowder Recipe
Recipe By EatingWell
In this healthy vegetable chowder recipe, heavy cream is replaced with milk and flour-thickened vegetable broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own creamy vegetarian chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.
4.8
26 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Southwestern Vegetable Chowder Recipe
- 1/2 tablespoon Extra virgin olive oil
- 0.17 cup Diced Onion
- 0.17 cup Diced Celery
- 0.08 cup All purpose flour
- 0.17 tablespoon Chili powder
- 1/4 teaspoon Ground Cumin
- 0.17 teaspoon Dried oregano
- 1/25 teaspoon Salt
- 0.67 cup Reduced Sodium Vegetable Broth
- 0.17 cup Whole milk
- 0.33 cup Diced sweet potato
- 0.33 No.s Medium pobla red or green bell peppers, diced
- 0.33 can Black beans, rinsed
- As required Cilantro For Garnish
- As required Toasted pepitas for garnish
Nutrition
value
value
427
calories per serving
17 g Fat32 g Protein32 g Carbs20 g FiberOther
Current Totals
- Fat17g
- Protein32g
- Carbs32g
- Fiber20g
MacroNutrients
- Carbs32g
- Protein32g
- Fiber20g
Fats
- Fat17g
Vitamins & Minerals
- Calcium163mg
- Iron5mg
- Vitamin A3756mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B964mcg
- Vitamin B120mcg
- Vitamin C22mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium173mg
- Manganese1mg
- Phosphorus352mg
- Selenium31mcg
- Zinc2mg
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
Recipe By EatingWell