Corn Chowder Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium-size onion, cut into 1/4-inch dice
• 1 large red bell pepper, finely chopped (about 1 1/2 cups)
• 1 cup carrots, peeled and cut into 1/2-inch dice
• 2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• A few dashes fresh black pepper
• 1 teaspoon salt
• 3 cups vegetable broth or water
• 3 cups fresh
• kernels (from about 5 ears of corn)
• 2 medium-size russet potatoes, peeled and sliced into 1/2-inch chunks
• 1 bay leaf
• Pinch cayenne
• Juice of 1 lime
• 1/4 cup plain soy milk
• 1 tablespoon maple syrup

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Soy Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Corn	1/2 cup kernels (82g)	77
Maple Syrup	1 tbsp (20ml)	52
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Lime	juice of 1 lime (44ml)	11
Pepper	1 tsp ground (2.3g)	6
Black Pepper	1 tsp ground (2.3g)	6
Cayenne	1 tsp (1.8g)	6
Rosemary	1 tsp dried (1.2g)	4
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.