** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place milk, chicken broth, Mexicorn, corn and peppers in a large saucepan.
2. Shake in spices to taste. In another pan, saute onions and celery in margarine; then add to broth.
3. Simmer 10 to 15 minutes; let stand 1 to 2 hours.
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Dietary Notes:
This recipe is low-fat with 0.67g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 1.83mg per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Bell Pepper, MSG, Poultry, Corn, Garlic, Hot Pepper, Celery, Onion allergies.