Summer Vegetable Chowder With Parmesan Croutons Recipe

Name: Summer Vegetable Chowder With Parmesan Croutons Recipe
Total time: 70 min
Yield: 6
Cuisine: American

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.

4.8

30 Rating -

Rate

Non Vegdiet

1hr 10minstotal

1hr 10m.total

Summer Vegetable Chowder With Parmesan Croutons

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Ingredients for Summer Vegetable Chowder With Parmesan Croutons Recipe

1.33 Slices bacon, chopped
0.17 Medium onion, chopped
1/25 cup Gold medaltm all purpose flour
0.83 cup Progressotm chicken broth
0.08 inch 2 medium yukon gold potatoes, cut into cubes
0.08 teaspoon Salt
1/25 teaspoon Pepper
0.33 Bags cascadian farmtm frozen organic sweet corn
1/25 inch 2 medium zucchini, cut in 1/2 lengthwise, then into slices crosswise
0.33 Medium tomatoes, chopped
0.17 cup Heavy whipping cream
0.06 cup Julienned fresh basil leaves
2 Slices ciabatta bread
1/25 cup Butter, melted
0.13 cup Shredded parmesan cheese

Nutrition
value

408

calories per serving

19 g Fat38 g Protein17 g Carbs4 g FiberOther

Current Totals

Fat
19g
Protein
38g
Carbs
17g
Fiber
4g

MacroNutrients

Carbs
17g
Protein
38g
Fiber
4g

Fats

Fat
19g

Vitamins & Minerals

Calcium
227mg
Iron
2mg
Vitamin A
784mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
55mcg
Vitamin B12
< 1mcg
Vitamin C
25mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
71mg
Manganese
< 1mg
Phosphorus
371mg
Selenium
34mcg
Zinc
2mg

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 Betty Crocker