Southwestern Corn and Red Pepper Chowder
35 mins (prep 15, cooking 20)
18 ingredients
6-8 servings
Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.

Categories:  <-60-mins , chowders , soups-&-stews , time-to-make ,
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Serving Size (222.34 g)
Servings 6
Amount per Serving
Calories 780.17 Calories from Fat 431.91
% Daily Value *
Total Fat 47.99g 442.98%
Saturated Fat 28.91g 867.37%
Trans Fat 0.37g %
Cholesterol 204.85mg 409.7%
Sodium 757.22mg 189.31%
Total Carbohydrate 55.07g 110.13%
Dietary Fiber 1.51 g 36.18%
Sugars 47.45 g %
Protein 34.3g 411.65%
Vitamin A 2332.8IU% Vitamin C 30.96mg%
Calcium 1132.05mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, chicken bouillon, medium onion, slices bacon, poblano pepper, white pepper, ground coriander, frozen whole kernel corn