Vegetable Chowder Recipe

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Vegetable Chowder
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Ingredients:

Directions:

  1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 391.56 Kcal (1639 kJ)
Calories from fat 240.27 Kcal
% Daily Value*
Total Fat 26.7g 41%
Cholesterol 60.81mg 20%
Sodium 898.11mg 37%
Potassium 430.75mg 9%
Total Carbs 18.86g 6%
Sugars 7.12g 28%
Dietary Fiber 2.91g 12%
Protein 19.01g 38%
Vitamin C 42.5mg 71%
Vitamin A 0.7mg 23%
Iron 7.7mg 43%
Calcium 536.5mg 54%
Amount Per 100 g
Calories 104.75 Kcal (439 kJ)
Calories from fat 64.28 Kcal
% Daily Value*
Total Fat 7.14g 41%
Cholesterol 16.27mg 20%
Sodium 240.26mg 37%
Potassium 115.23mg 9%
Total Carbs 5.04g 6%
Sugars 1.9g 28%
Dietary Fiber 0.78g 12%
Protein 5.09g 38%
Vitamin C 11.4mg 71%
Vitamin A 0.2mg 23%
Iron 2.1mg 43%
Calcium 143.5mg 54%

* 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

  • 9.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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