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Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
  • Calories 209.5
  • Total Fat 5.3 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 1.4 g
  • Monounsaturated Fat 2.5 g
  • Cholesterol 6.1 mg
  • Sodium 63.8 mg
  • Potassium 521.9 mg
  • Total Carbohydrate 33.3 g
  • Dietary Fiber 2.7 g
  • Sugars 8.2 g
  • Protein 8.1 g
  • Vitamin A 13.6 %
  • Vitamin B-12 9.0 %
  • Vitamin B-6 12.9 %
  • Vitamin C 33.1 %
  • Vitamin D 15.8 %
  • Vitamin E 4.6 %
  • Calcium 16.1 %
  • Copper 5.6 %
  • Folate 14.5 %
  • Iron 8.2 %
  • Magnesium 10.4 %
  • Manganese 12.8 %
  • Niacin 11.6 %
  • Pantothenic Acid 7.6 %
  • Phosphorus 19.2 %
  • Riboflavin 20.6 %
  • Selenium 14.3 %
  • Thiamin 14.6 %
  • Zinc 7.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Corn Chowder

View the full Corn Chowder Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Corn Chowder

51 calories of Milk, 1%, (0.50 cup)

49 calories of Wheat flour, white, bread, enriched, (0.10 cup)

40 calories of Yellow Sweet Corn, Frozen, (0.25 cup kernels)

31 calories of Canola Oil, (0.25 tbsp)

26 calories of Potato, raw, (0.25 cup diced)

2 calories of Onions, raw, (0.50 tbsp chopped)

1 calories of Parsley, (0.06 cup)

1 calories of Sweet peppers (bell), (0.50 tbsp)

1 calories of Celery, raw, (0.50 tbsp)


Nutrition & Calorie Comments  

I thickened this with the corn meal. 1/4 cup was a bit too much. Maybe just 1 tbsp next time. It was nice and filling. I would like to figure out a way to make it a whole meal by adding a protein. Submitted by:
JOANNEEMERALD

(12/5/13)
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I substituted low sodium chicken broth for water, added 2 crushed bacon strips and pureed it with immersion blender to make thicker. Excellent. Also added 2 drops hot sauce to spice it up. Submitted by:
SQUIRRELMOMMA1

(8/13/13)
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Definitely need to puree some of the soup to thicken. Used more onion, celery & potato, low sodium chicken stock instead of water and cornstarch to thicken. Good with some freshly ground pepper on top. Submitted by:
SALLYBEAN777

(10/28/12)
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Increased the salt and thought this recipe was fabulous. It thickened up very nicely...I did not add the water. I used fresh corn on the cob, so had lots of "corn cream" from the scrapings.
Great way to get those potatoes that I miss!
Submitted by:
PEGJW111

(8/13/12)
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Very good, needs a little salt Submitted by:
LEELINN

(8/12/12)
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This looks Really Good. But does it serve One or Four? It says Serves 1 at the top and at the bottom it says Yield: 4 servings, and the Nutritional values says serves 1. Thanks for checking for me.
Submitted by:
PAMTASTIK

(8/10/12)
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Very good. I also added some chopped chicken breast and some salsa. Ended up with a chicken corn chowder but still very healthy. A small dollop of fat free sour cream on top is also a nice touch. Submitted by:
TAOLOSER

(7/17/11)
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I liked it but may try to give it more flavor by addind either chicken broth or some evaporated mile. A tablespoon of low fat grated cheese flavors it nicely, as well. Submitted by:
SHAVERK1

(5/12/11)
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We found this recipe very good. We did not add salt but added enough pepper and paprika for flavor. Also added more vegs than suggested. Everyone enjoyed it. Submitted by:
WRITEFROMHOME

(5/10/11)
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Definitely will use low-fat milk as chowder wasn't as thick as I prefer. Added more veggies than recipe called for and was a delicious meal on a cold, rainy day. Submitted by:
JAY9FLYERFAN

(2/24/11)
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Made this last night and my family loved it! Left out the green peppers and added a bit more salt. They are already asking when I'm making this again! Submitted by:
TURTLE463

(2/3/11)
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I made this tonight, and the only change was using a piece of bacon instead of the olive oil - gave it a fantastic flavor, even my hubby liked it - so I think that is worth the little bit of extra fat. Excellent recipe, and very easy! Submitted by:
SROBERTS82

(1/30/11)
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This was really good. I followed some of the suggestions and added a little chicken flavoring to the water, some diced lean ham and then used a little fat free half and half for part of the milk. I had no problem with it being thin. Submitted by:
GAILRUU

(1/29/11)
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Love chowders! Good recipe. I added garlic and other veggies; used non-fat low-sodium chicken broth and non-fat half & half; used diced ortega pepper rather than bell pepper; roasted the corn and pureed the veggies before adding the milk then added another 1/2 c. roasted corn for texture. Submitted by:
TRICIAN13

(1/29/11)
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Sounds delicious. I make something very similar substituting fresh fish for corn, increasing the celery and onion to at least 1/2 cup each, and leaving out the water completely. (As a New Englander, fish chowder is a staple.) It boosts the protein and lowers the carbs. Submitted by:
ZIEKEPPLER

(1/29/11)
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This was good. I did add a tsp of natural sugar to it, but I think it was because my corn was off-brand and not as sweet as it could've been. Will make again, hubby love it! Submitted by:
MILANMOM1969

(1/25/11)
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Very tasty! I cubed a chicken breast and added it to the veggies as they sauteed. Also needed a good bit of salt and pepper, but then it was really delicious and satisfying. Submitted by:
TESSIEBEAN

(1/9/11)
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I made this for dinner last night, swapped out the regular flour with Gluten Free Domata Living flour and then added crushed red pepper, garlic powder and extra salt. I topped it with Monterey Cheese - it was awesome! Tastier today for lunch! Submitted by:
DISPATCHERGURL

(1/2/11)
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I also used this as a base and sauteed the veggies in chopped bacon, used low sodium chicken broth instead of water, added creamed corn and frozen corn to make it thick and chunky. Submitted by:
KARRYB1

(11/11/10)
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This was yummy! It looks like most people make some kind os substitution one or two ingredients and I did my own, too. I used a can of fat free cream of chicken soup and about 1/2 can the can of skim milk. Added a 1/2 cup of garbanzo beans for more fiber and will add some baked chicken tomorrow! Submitted by:
BASBLEUCHICK

(10/2/10)
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We made this tonight, without changes and felt it was very satisfying. A keeper. I have to watch carbs, and this fit within what is o.k. per meal, but I have a hard time believing the carb count for a full cup, with all that corn and potato! Can it be true? Submitted by:
LAPLESKY

(9/13/10)
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This sounds quite healthy. I definitely will try it. Where is the nutritional "label" I need to count points as I am on WW. Submitted by:
KATIENMAGGIE

(9/2/10)
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Using smoked paprika will give it that smokiness that chowders usually get from bacon or ham. A dash of cayenne livens up the flavor. Substituting 1 can of nonfat evaporated milk for some of the milk in the recipe will give it a creamier flavor without taking the calories through the roof. Submitted by:
CCARTER756

(7/12/10)
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