Try this Southwestern Corn & Zucchini Chowder recipe, or contribute your own.
Suggest a better descriptionIn a large pot, on low to medium heat, drizzle in some oil. Add in potatoes, onions, jalapeno, and bell peppers and saute’ for 5 – 10 minutes or so. Now add in oregano, garlic, cumin, and chili powder and saute’ for a few more minutes. Pour in vegetable broth and place bay leaf into pot. Cover pot and simmer for 10 – 15 minutes. Now add in corn and zucchini and simmer for another 10 minutes or until zucchini is cooked through. For the slurry, in a small bowl, add a tablespoon of flour and ladle in a cup of broth and mix well. Now pour that mixture into pot along with half and half milk. Stir and simmer for a few more minutes. Soup will thicken slightly. Fish out bay leaf. Taste and add salt/pepper to your liking. Ladle soup in bowl(s) and add any additional toppings
Sliced Avocado
Sliced Green Onions
Fresh Cilantro
A squeeze of a slice of Lime
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (3g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 9 | ||
Calories from Fat: 2 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 26.2mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.