Corn and Pumpkin Chowder Recipe

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Corn and Pumpkin Chowder
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Ingredients:

Directions:

  1. Melt butter in soup kettle and cook the leeks until soft.
  2. Add the flour, corn, pumpkin, broth and salt and simmer over low to moderate heat for about 10 minutes.
  3. Add bacon and mix.
  4. Pour half the chowder into a blender or food processor and mix until smooth.
  5. Return mixture to soup kettle, stir, and simmer for 30 minutes.
  6. Add allspice, a few grindings of pepper and cream.
  7. Heat 2-3 minutes more until completely heated, but not boiling, then serve with extra bacon sprinkled over top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 433.04 Kcal (1813 kJ)
Calories from fat 225.85 Kcal
% Daily Value*
Total Fat 25.09g 39%
Cholesterol 58.28mg 19%
Sodium 1194.63mg 50%
Potassium 805.46mg 17%
Total Carbs 41.88g 14%
Sugars 16.16g 65%
Dietary Fiber 4.11g 16%
Protein 14.49g 29%
Vitamin C 17mg 28%
Vitamin A 0.1mg 5%
Iron 4.1mg 23%
Calcium 48.6mg 5%
Amount Per 100 g
Calories 108.37 Kcal (454 kJ)
Calories from fat 56.52 Kcal
% Daily Value*
Total Fat 6.28g 39%
Cholesterol 14.58mg 19%
Sodium 298.95mg 50%
Potassium 201.56mg 17%
Total Carbs 10.48g 14%
Sugars 4.04g 65%
Dietary Fiber 1.03g 16%
Protein 3.63g 29%
Vitamin C 4.3mg 28%
Iron 1mg 23%
Calcium 12.2mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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