Directions:
- Preheat oven to 500 degrees Fahrenheit.
- Heat the butter in a large pot over medium heat; add the onion and saute.
- Add the flour and cook for 2 to 3 minutes.
- Add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1/4 cups of the tortilla chip pieces and mix well.
- Pour the mixture into a food processor, or blender, and puree until smooth.
- Strain the chowder; season it with cumin, chili powder.
- Peel and dice the red pepper.
- Serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1152.71 Kcal (4826 kJ) | ||
| Calories from fat | 480.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.41g | 82% | |
|---|---|---|---|
| Cholesterol | 65.44mg | 22% | |
| Sodium | 738.77mg | 31% | |
| Potassium | 1914.25mg | 41% | |
| Total Carbs | 147.04g | 49% | |
| Sugars | 17.8g | 71% | |
| Dietary Fiber | 17.97g | 72% | |
| Protein | 29.09g | 58% | |
| Vitamin C | 66.2mg | 110% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 345.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 132.44 Kcal (554 kJ) | ||
| Calories from fat | 55.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 82% | |
|---|---|---|---|
| Cholesterol | 7.52mg | 22% | |
| Sodium | 84.88mg | 31% | |
| Potassium | 219.94mg | 41% | |
| Total Carbs | 16.89g | 49% | |
| Sugars | 2.05g | 71% | |
| Dietary Fiber | 2.06g | 72% | |
| Protein | 3.34g | 58% | |
| Vitamin C | 7.6mg | 110% | |
| Iron | 0.4mg | 20% | |
| Calcium | 39.7mg | 35% | |
* 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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