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Chunky Vegetable Chowder

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By Betty Crocker Kitchens
Updated Sep 28, 2015
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that’s ready in just 20 minutes.

Chunky Vegetable Chowder

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 tablespoon butter
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 1 medium red bell pepper, coarsely chopped (1 cup)
  • 8 medium green onions, sliced (1/2 cup)
  • 3 cups water
  • 3/4 pound new potatoes, cut into 1-inch pieces (2 1/2 cups)
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1 cup nonfat half-and-half
  • 1/8 teaspoon pepper
  • 2 cans (14.75 ounces each) cream-style corn

Instructions

  • Step 
    1
    Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
  • Step 
    2
    Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
  • Step 
    3
    Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).

Nutrition

280 Calories
10g Total Fat
7g Protein
41g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
14%
Trans Fat
2g
Cholesterol
10mg
3%
Sodium
650mg
27%
Potassium
650mg
19%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
19%
Sugars
10g
Protein
7g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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