Mexican Vegetable Chowder Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 large onion, thinly sliced
1 1/2 tbsp olive oil
4 garlic cloves, thinly sliced
1 (28 oz) can whole tomatoes in puree
1 (4 oz) can diced green chilies, drained
1 medium zucchini, cut into 1/2-inch dice
1 large chayotes ( also called vegetable pear or mirliton) or 1 large another zucchini, cut into 1/2-inch dice
2 celery ribs, thinly sliced
2 medium carrots, peeled and cut into 1/2-inch dice
1 1/2 cups corn kernels
2 tsp dried marjoram or 2 tsp basil
1 bay leaf
6 cups chicken broth
1/2 tsp salt
1/2 tsp black pepper

Directions:

In large saucepan or dutch oven, cook the onion in the olive oil until the onion is soft, about 5 minutes.
Add the garlic and cook until soft and fragrant, 1 to 2 minutes.
Add the tomatoes, chiles, zucchini, chayote, celery, carrots, corn, marjoram, bay leaf, chicken broth, salt and pepper.
Bring to boil, reduce heat and simmer about 10 minutes, or until the veggies are just tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.9 Kcal (393 kJ)
Calories from fat	26.29 Kcal
		% Daily Value*
Total Fat	2.92g	4%
Sodium	817.74mg	34%
Potassium	407.72mg	9%
Total Carbs	13.21g	4%
Sugars	3.51g	14%
Dietary Fiber	2.74g	11%
Protein	2.12g	4%
Vitamin C	27.1mg	45%
Vitamin A	0.2mg	5%
Iron	0.2mg	1%
Calcium	40.2mg	4%

Amount Per 100 g
Calories	32.23 Kcal (135 kJ)
Calories from fat	9.02 Kcal
		% Daily Value*
Total Fat	1g	4%
Sodium	280.68mg	34%
Potassium	139.95mg	9%
Total Carbs	4.53g	4%
Sugars	1.2g	14%
Dietary Fiber	0.94g	11%
Protein	0.73g	4%
Vitamin C	9.3mg	45%
Vitamin A	0.1mg	5%
Iron	0.1mg	1%
Calcium	13.8mg	4%

* 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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