Squash & Corn Chowder Recipe
Recipe By EatingWell
In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn 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.
4.5
22 Rating -
Rate
Non Vegdiet
4hr total
4hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Squash & Corn 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
- 1/4 teaspoon Dried Marjoram
- 1/25 teaspoon Salt
- 1/25 teaspoon Ground pepper
- 0.67 cup Reduced Sodium Chicken Broth
- 0.17 cup Whole milk
- 1/2 cup Diced summer squash
- 0.33 cup Diced red potatoes
- 0.17 cup Corn Kernels
- 0.13 cup Diced Ham
- As required Sliced scallions for garnish
Nutrition
value
value
352
calories per serving
18 g Fat30 g Protein16 g Carbs5 g FiberOther
Current Totals
- Fat18g
- Protein30g
- Carbs16g
- Fiber5g
MacroNutrients
- Carbs16g
- Protein30g
- Fiber5g
Fats
- Fat18g
Vitamins & Minerals
- Calcium132mg
- Iron3mg
- Vitamin A310mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium70mg
- Manganese< 1mg
- Phosphorus238mg
- Selenium25mcg
- 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