Roasted Vegetables Chowder - Healthy and Delicious
Ingredients
- bell peppers roasted bell peppers
- carrots roasted carrots
- corn roasted corn
- zucchini sliced zucchini
- 1.5 cup corn 1 1/2 cup frozen white corn
- 1 cup chicken 1 cup already cooked chicken
- red bell pepper cut up pieces of yellow and red bell pepper
- lime juice lime
Instructions
- Scrape the corn from roasted the cob and set aside. Cut the cob core in half and place inside a large pan.
- Add the roasted bell peppers, carrots, zucchinis, frozen white corn, scraped roasted corn, chicken or meat, vegetables bouillon cube to the pan. Add water to about two inches over the vegetables.
- Cook for about 30 minutes.
- Remove the corn cob core and scrape any juices or corn remaining to it.
- Place all the vegetables in the blender and liquefy. Return to pan and if to thick add some water to dilute.
- Serve with a dollop of sour cream and chopped bell peppers. Add a sprinkle of lime juice over the soup.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 3.6mg | Calcium: 3mg | Iron: 0.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.