Corn and Wild Rice Chowder Recipe

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Ingredients:

Serving

Directions:

In large soup pot, melt butter over medium heat.
Add onion, celery, carrot and garlic.
Cook until vegetables are tender, but not brown.
Meanwhile, cook potato cubes in stock until fork can stick in easily.
Add flour to cooked veggies and blend well.
Cook, stirring constantly, 3 - 4 minutes.
Add potato mixture to vegetable mixture and stir until smooth using large wire wisk.
Bring to boil.
Add remaining ingredients and bring to simmer to heat through.
Adjust seasonings and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.38 Kcal (1036 kJ)
Calories from fat	105.92 Kcal
		% Daily Value*
Total Fat	11.77g	18%
Cholesterol	32.01mg	11%
Sodium	380.03mg	16%
Potassium	476.26mg	10%
Total Carbs	29.46g	10%
Sugars	6.12g	24%
Dietary Fiber	3.49g	14%
Protein	7.33g	15%
Vitamin C	8.5mg	14%
Vitamin A	0.1mg	4%
Iron	1.2mg	7%
Calcium	82.2mg	8%

Amount Per 100 g
Calories	91.72 Kcal (384 kJ)
Calories from fat	39.27 Kcal
		% Daily Value*
Total Fat	4.36g	18%
Cholesterol	11.87mg	11%
Sodium	140.89mg	16%
Potassium	176.57mg	10%
Total Carbs	10.92g	10%
Sugars	2.27g	24%
Dietary Fiber	1.29g	14%
Protein	2.72g	15%
Vitamin C	3.2mg	14%
Iron	0.4mg	7%
Calcium	30.5mg	8%

* 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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