Directions:
- Heat the oil in a large skillet over medium heat. Add onion and celery, cover, and cook until softened, about 5 minutes.
- Transfer the cooked vegetables to a 4 to 6 quart slow cooker. Add the potato, corn, bell pepper, and stock; season with salt and pepper, cover and cook on low for 6 hours.
- Ladle 2 cups of the soup solids into a food processor or blender and process until smooth. Stir the puree back into the chowder and taste for salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped tomatos and chives (or other fresh herbs).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1387.32 Kcal (5808 kJ) | ||
| Calories from fat | 256.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.5g | 44% | |
|---|---|---|---|
| Cholesterol | 63.88mg | 21% | |
| Sodium | 38312.14mg | 1596% | |
| Potassium | 432.54mg | 9% | |
| Total Carbs | 226.71g | 76% | |
| Sugars | 18.23g | 73% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 15.01g | 30% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 9.9mg | 55% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 268.97 Kcal (1126 kJ) | ||
| Calories from fat | 49.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 44% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 21% | |
| Sodium | 7427.71mg | 1596% | |
| Potassium | 83.86mg | 9% | |
| Total Carbs | 43.95g | 76% | |
| Sugars | 3.53g | 73% | |
| Dietary Fiber | 0.6g | 12% | |
| Protein | 2.91g | 30% | |
| Vitamin C | 4.7mg | 40% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.9mg | 55% | |
| Calcium | 22.3mg | 12% | |
* 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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