Directions:
- Melt butter in a Dutch oven over medium heat. Add celery and green bell pepper; cook, stirring occasionally, 5 minutes or until tender.
- Combine flour and 2 tablespoons chicken broth; stir with a whisk until smooth. Add flour mixture to remaining broth; stir well. Add broth mixture, corn, and next 6 ingredients to pan; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Ladle chowder into bowls. Sprinkle each serving evenly with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.84 Kcal (1519 kJ) | ||
| Calories from fat | 116.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 20% | |
|---|---|---|---|
| Cholesterol | 42.61mg | 14% | |
| Sodium | 501.73mg | 21% | |
| Potassium | 769.22mg | 16% | |
| Total Carbs | 40.78g | 14% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 21.82g | 44% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 7.5mg | 42% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 191.34 Kcal (801 kJ) | ||
| Calories from fat | 61.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 20% | |
|---|---|---|---|
| Cholesterol | 22.47mg | 14% | |
| Sodium | 264.59mg | 21% | |
| Potassium | 405.65mg | 16% | |
| Total Carbs | 21.5g | 14% | |
| Sugars | 2.89g | 22% | |
| Dietary Fiber | 3.98g | 30% | |
| Protein | 11.51g | 44% | |
| Vitamin C | 6.4mg | 20% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 4mg | 42% | |
| Calcium | 53mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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