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    You are in: Home / Recipes / Southwestern Corn Chowder Recipe
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    Southwestern Corn Chowder

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 13, 2011

      Simple, healthy and delicious. I did add some cumin and some oregano to add the Mexican flare (since hubby doesn't like the cilantro and I needed to add some other flavors). Can't wait to eat this for dinner tonight! And then tomorrow I am going to add some black beans I made from scratch and some chicken breast for a totally different meal later in the week :) Made for our Veggie VIP. . .thanks for posting!

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    • on July 05, 2009

      Too bland for me, but provided a good base. I added a handful of dried garlic chips, Cholula hot sauce, a can of drained black beans, about 2 Tbs of chili powder. It's now an excellent, hearty soup with Southwestern flair. Next time, I'll add green chilis instead of so much Cholula. Lime juice is terrific and, as someone else suggested, avacado with sprigs of cilantro. Yum.

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    • on June 30, 2009

      Made as written. It was bland (fam does not like Tabasco), even with fresh limes. So I added S&P and chili powder, but it was still bland. Easy to make, but short on flavor. Maybe some chopped green onion on top, or some green chiles, for the leftovers.

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    • on June 14, 2009

      Great soup! I sauteed the onions and red pepper (saved some red pepper for garnish). Used fresh corn. The lime is really adds a lot to this recipe. I added sliced avocado when I served this. Made for ZWT 5.

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    Nutritional Facts for Southwestern Corn Chowder

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.5
     
    Calories from Fat 54
    30%
    Total Fat 6.0 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 564.9 mg
    23%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 4.2 g
    16%
    Sugars 7.8 g
    31%
    Protein 7.7 g
    15%

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