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Nutrition Facts
Serving Size 261 g
(Approx. 10 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 150 mg 6%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 6 g
Vitamin A 120% Iron 6%
Vitamin C 10% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Southwestern Corn & Sweet Potato Chowder
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
10  People


Recipe makes 10 Servings

1 Tbsp olive oil
1 medium white onion, diced
2 garlic, sliced
1/2 Tsp Mexican oregano
1/2 Tsp ground cumin
1 bay leaf
2 sweet potatoes, peeled and diced
1 medium Yukon gold potatoes, diced
2 cup(s) super sweet corn, thawed
7 Oz Hill Country Fare Diced Green Chilies, drained
4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1 cup(s) H-E-B Select Ingredients Fat Free Milk
3/4 cup(s) heavy whipping cream
1/2 cup(s) shredded Colby Jack cheese
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Place a large, heavy bottom pot over medium heat and add olive oil.
Add onion and garlic and cook until onions are translucent, stirring occasionally.
Stir in herbs and bay leaf and cook 3 minutes longer.
Stir in both potatoes, corn and green chilies, then add broth, milk and heavy cream. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
Once potatoes are cooked, remove 1/3 of soup and purée in a blender until smooth.
Return puréed mixture to pot and stir in cheese.



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