Summer Squash Chowder Recipe

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Ingredients

Count

Nutrition

107

Calories

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Ingredients:

Serving

5 1/2 cups diced yellow squash (about 1 1/2 lb)
1 cup fresh corn kernels (about 2 ears )
1 cup chopped yellow or red bell pepper
1/2 cup chopped vidalia or other sweet onion
1 (14-oz) can organic vegetable broth
1 3/4 cups whole milk
3/4 tsp salt
1/8 tsp white pepper

Directions:

Combine squash, corn kernels, pepper, onion, and broth in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer 20 minutes. Cool.
Place half of squash mixture in a blender; process until smooth. Pour pureed squash mixture into a large bowl. Repeat procedure with the remaining squash mixture. Return mixture to pan. Stir in milk, salt, and white pepper. Cook over low heat until thoroughly heated, stirring occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.12 Kcal (448 kJ)
Calories from fat	13.63 Kcal
		% Daily Value*
Total Fat	1.51g	2%
Cholesterol	1.48mg	0%
Sodium	421.1mg	18%
Potassium	451.6mg	10%
Total Carbs	19.21g	6%
Sugars	10.68g	43%
Dietary Fiber	1.16g	5%
Protein	4.32g	9%
Vitamin C	37.3mg	62%
Vitamin A	0.8mg	26%
Iron	13.5mg	75%
Calcium	101.2mg	10%

Amount Per 100 g
Calories	39.24 Kcal (164 kJ)
Calories from fat	4.99 Kcal
		% Daily Value*
Total Fat	0.55g	2%
Cholesterol	0.54mg	0%
Sodium	154.25mg	18%
Potassium	165.41mg	10%
Total Carbs	7.03g	6%
Sugars	3.91g	43%
Dietary Fiber	0.42g	5%
Protein	1.58g	9%
Vitamin C	13.7mg	62%
Vitamin A	0.3mg	26%
Iron	4.9mg	75%
Calcium	37.1mg	10%

* 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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