Corn and Squash Chowder

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Corn and Squash Chowder
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
197
calories
Calories

Healthy, because

Even smarter

Nutritional values

This chowder is rich in B vitamins and satisfying fiber from the corn as well as minerals like magnesium and potassium from the squash.

This Grilled Zucchini Salad is a great addition next to this chowder.

1 serving contains
(Percentage of daily recommendation)
Calorie197 kcal(9 %)
Protein5.35 g(5 %)
Fat6.22 g(5 %)
Carbohydrates37.97 g(25 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A333.01 mg(41,626 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.56 mg(13 %)
Vitamin B₆0.21 mg(15 %)
Folate32.67 μg(11 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C63.89 mg(67 %)
Potassium439.75 mg(11 %)
Calcium80.13 mg(8 %)
Magnesium28.07 mg(9 %)
Iron1.4 mg(9 %)
Iodine1.05 μg(1 %)
Zinc0.37 mg(5 %)
Saturated fatty acids3.68 g
Cholesterol15.26 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (cut into bite-sized chunks)
1 clove
garlic (chopped)
1.333 cups
potatoes (cut into bite-sized chunks)
2 ⅔ cups
Butternut squash (cut into bite-sized chunks)
3 ½ cups
1.333 cups
sweet Corn (from a can, drained)
Nutmeg (freshly grated)
1
yellow pepper (cut into 1 cm pieces)
2 tablespoons
thyme leaves (to garnish)
How healthy are the main ingredients?
oniongarlicButternut squashCornNutmeg

Preparation steps

1.
Melt the butter in a pan and sweat the onions and garlic until translucent. Add the potatoes and squash and cook together briefly. Deglaze with the stock, stir well and simmer on a moderate heat for 15-20 minutes.
2.
Five minutes before the end of the cooking time, add the sweetcorn and bring back to a simmer.
3.
Remove half of the vegetables, purée the rest of the soup - adding more stock if required - and season to taste with salt, ground black pepper and nutmeg.
4.
Add the pepper and return the rest of the vegetables to the soup, warm briefly and pour into bowls. Serve garnished with thyme leaves.