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Vegetable Chowder
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1/2 Milk , 1/2 Other Carbs , 1 Starch
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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2 tbsp  margarine
0 1/2 cup  fresh chopped onion
0 1/4 cup  chopped carrots
0 1/4 cup  chopped green bell peppers
1 cup  Potatoes, fresh, with skin, diced
1 cup  cream style canned corn
1 tsp  salt
0.0625 tsp  black pepper
3 cup  cold water
4 oz  Brussels Sprouts, fresh
0.3333 cup  nonfat dry milk powder
2 tbsp  white all purpose flour
1 cup  cold water
  1. Melt the margarine in a medium-sized soup pan. Add onions, carrots, and peppers and cook over moderate heat until the onions are soft.
  2. 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.
  3. 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.

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