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Southwestern Corn Chowder Recipe

Looking for an easy Southwestern Corn Chowder recipe? Learn how to make Southwestern Corn Chowder using healthy ingredients.


Submitted by sarahjo36

Makes 4 servings



An easy yummy soup from Martha Stewart.

Recipe Ingredients for Southwestern Corn Chowder

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 baking potato, peeled and cut into 1/2-inch pieces
10 ounces frozen corn kernels
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup milk

Recipe Directions for Southwestern Corn Chowder

  1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.

  2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Categories

Soup

Nutrition Facts
Serving Size 356.4g
Amount Per Serving
Calories
183
Calories from Fat
50
% Daily Value*
Total Fat
5.5g
8%
Saturated Fat
2.9g
14%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
535mg
22%
Potassium
670mg
19%
Total Carbohydrates
27.4g
9%
Dietary Fiber
3.6g
14%
Sugars
7.1g
Protein
8.0g
Vitamin A 61% Vitamin C 25%
Calcium 10% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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