Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 264.4
Total Fat 3.8 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.8 g
Cholesterol 71.5 mg
Sodium 543.7 mg
Potassium 1,025.0 mg
Total Carbohydrate 42.3 g
Dietary Fiber 5.0 g
Sugars 10.9 g
Protein 17.4 g
Vitamin A 8.1 %
Vitamin B-12 10.0 %
Vitamin B-6 17.7 %
Vitamin C 53.2 %
Vitamin D 24.7 %
Vitamin E 2.3 %
Calcium 18.2 %
Copper 16.9 %
Folate 11.0 %
Iron 18.2 %
Magnesium 17.5 %
Manganese 21.9 %
Niacin 15.2 %
Pantothenic Acid 8.7 %
Phosphorus 27.8 %
Riboflavin 12.9 %
Selenium 26.1 %
Thiamin 11.1 %
Zinc 10.1 %
*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 Shrimp & Corn Chowder

View the full Shrimp & 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 Shrimp & Corn Chowder

82 calories of Red Potato, (116.67 grams)

45 calories of Shrimp, raw, (1.50 oz)

40 calories of Creamed Corn, (0.25 cup)

34 calories of Milk, canned, evaporated, nonfat, (0.17 cup)

27 calories of Yellow Sweet Corn, Frozen, (0.17 cup kernels)

17 calories of Butter, unsalted, (0.17 tbsp)

8 calories of Pepper, black, (0.50 tbsp)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

4 calories of Campbell's low sodium chicken broth, (0.33 cup)

1 calories of Green Chili Peppers, canned, (0.04 cup)

0 calories of Salt, (0.17 dash)

Nutrition & Calorie Comments  

Very good used half the spices and left out salt. Kids though it was great as well
Loved it! I noticed that you had nonfat evaporated milk listed as an ingredient under the nutritional calculations, but not on the main page (above). Anyways, I added the milk and it was soooooooo YUMMY! I also added a bit of minced garlic too. Thanks for the great recipe! :)
A little spicy for my hubby, he had to put some crushed up saltines. I cut the black pepper down to just 1 tablespoon. My hubby and I will make it again but we will cut the crushed red pepper down. I will admit that a good thing about spicy food is that it takes you a really long time to eat it!
Has anyone REALLY tried this?? Common sense told me the TBSP of peppers should be TEASPOONS!!! I USED TEASPOONS AND IT WAS STILL HOT!!I also added garlic to the onion mix. I would make w/LESS fresh ground black (like 1 -2 tsp) and 1/2 tsp RED pepper, and we like it hot, & less salt, + thyme sprig
I subbed a can of evaporated milk for the creamed corn due to gluten concerns and cut the salt content in half...awesome soup! Thanks!