Corn and Butternut Squash Chowder Recipe

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Corn and Butternut Squash Chowder
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Ingredients
8
Count
Nutrition
229
Calories
Total time
43
Minutes
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Ingredients:

Directions:

  1. Add squash cubes and onion to hot oil. Cook for 6 minutes.
  2. Add corn and curry powder. Cook 2 minutes.
  3. Add salt and peppwer to taste.
  4. Add broth. Cook 25 minutes.
  5. Remove 1/2 of the soup. Blend until smooth. Recombine.
  6. Stir in cream and heat through but do not boil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.61 Kcal (957 kJ)
Calories from fat 122.94 Kcal
% Daily Value*
Total Fat 13.66g 21%
Cholesterol 23.24mg 8%
Sodium 131.5mg 5%
Potassium 693.49mg 15%
Total Carbs 27.45g 9%
Sugars 5.45g 22%
Dietary Fiber 4.41g 18%
Protein 3.22g 6%
Vitamin C 38.2mg 64%
Vitamin A 1.7mg 57%
Iron 2.2mg 12%
Calcium 107.2mg 11%
Amount Per 100 g
Calories 94.71 Kcal (397 kJ)
Calories from fat 50.93 Kcal
% Daily Value*
Total Fat 5.66g 21%
Cholesterol 9.63mg 8%
Sodium 54.48mg 5%
Potassium 287.31mg 15%
Total Carbs 11.37g 9%
Sugars 2.26g 22%
Dietary Fiber 1.83g 18%
Protein 1.34g 6%
Vitamin C 15.8mg 64%
Vitamin A 0.7mg 57%
Iron 0.9mg 12%
Calcium 44.4mg 11%

* 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

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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