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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Chowder

Source: dLife

Creamy corn, pepper, potato, and Brussels sprout soup.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	106.7

Total Carbs	17.0 g

Dietary Fiber	1.7 g

Sugars	4.7 g

Total Fat	3.5 g

Saturated Fat	0.6 g

Unsaturated Fat	0.0 g

Potassium	202.3 mg

Protein	3.1 g

Sodium	491.4 mg

Dietary Exchanges 3.5 Fat, 0.5 Vegetables, 0.1 Milk, 0.1 Other Carbs, 0.7 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Melt the margarine in a medium-sized soup pan. Add onions, carrots, and peppers and cook over moderate heat until the onions are soft.
Add in the potatoes, seasonings, corn, and water to the mixture already in the pot. Bring contents to a full boil. Reduce the heat and simmer for 20 minutes. Add the Brussels sprouts at that time. Cover and simmer for another 10 minutes.
In a separate bowl, stir milk, flour, and cold water together until smooth. Add to the soup and stir in. Keep the soup simmering, stirring for another 3 minutes.