Veggie Chowder


veggie-chowderMakes 6-8 servings

A quick and easy vegetable chowder. Throw it together in minutes on Monday and enjoy again later in the week.

  • 32 oz carton  Corn Soup
  • 32 oz carton low-salt vegetable stock
  • 6 zucchini, chopped
  • 1 red pepper, chopped
  • 8 oz can diced tomato
  • 3/4 teaspoon sage, crumbled
  • 1/4 teaspoon leaf thyme, crumbled
  • 1/4 teaspoon pepper
  • dash marjoram
  • dash cloves, optional

Combine all but diced tomatoes in a soup pot and heat just to boiling. Add the tomatoes and stir well. Turn down to simmer until zucchini is just tender (this happens in just a few minutes). You may like this topped with a spoonful of Parmesan cheese.

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Nutrition Information

Veggie Chowder

Servings per Recipe: 7

Amount per Serving

Calories:  163

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0.5g

Cholesterol:  0mg

Sodium:  590mg

Carbohydrates:  28g

Dietary Fiber:  5g

Protein:  5g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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