Cauliflower and Red-Pepper Chowder
This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives the finished product a hearty consistency. Serve with baguettes or breadsticks.
Recipe by Cooking Light October 2001
Gallery
Credit:
Randy Mayor; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
168 calories; calories from fat 31%; fat 5.7g; saturated fat 3.1g; mono fat 1g; poly fat 0.3g; protein 8.6g; carbohydrates 24.8g; fiber 5.3g; cholesterol 15mg; iron 1.5mg; sodium 809mg; calcium 130mg.