Corn, Red Pepper, and Zucchini Chowder
From: The Daily Soup Cookbook
To get layers of flavor, we use every part of each ingredient. For this recipe, we use corn cobs to make a rich stock first, and then we use the stock to enhance the corn flavor of the chowder.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Calories from Fat 63 (22%)
(11%)Total Fat 7g
(15%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 49g
(24%)Dietary Fiber 6g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.