Southwestern Corn Chowder

1/2

cup

sweet onion (chopped)

2 1/2

cups

corn

3

cups

vegetable broth

1

medium red bell pepper, cut into bite-size pieces

1

small tomato, diced

1/2

lime

3

Tbs

fresh cilantro (chopped)

1

Saute' the onion in 1T of olive oil until soft. Add the corn and broth and cook for 10 minutes.

2

Remove 1 C of the solids and 1/3 C of broth and puree until smooth. Return to pot.

3

Stir in the pepper and tomato and heat another minute. Squeeze the lime into the soup and top with cilantro just before serving.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (12.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

454.94

Calories From Fat (6%)

27.58

% Daily Value

Total Fat 3.09g

5%

Saturated Fat 0.68g

3%

Cholesterol 1.85mg

<1%

Sodium 1233.71mg

51%

Potassium 447.28mg

13%

Total Carbohydrates 99.24g

33%

Fiber 4.64g

19%

Sugar 3.74g

 

Protein 5.51g

11%

Tips

May add black beans or chicken for a heartier soup.