Spicy Tomato-Corn Chowder

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 26%
  • Fat: 4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 24.8g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 385mg
  • Calcium: 0.0mg

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons roasted garlic-flavored vegetable oil
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1 1/2 teaspoons dried basil
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium tomato soup
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Nonfat sour cream (optional)

Preparation

  1. Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add corn and basil; saute 2 minutes. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Top each serving with sour cream, if desired.
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