Corn Chowder

Nutrition Facts

Serving Size 10 OZ

Calories 270

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 17g

26%

Sat. Fat 7g

- - -%

Trans Fat 0g

Cholesterol 52mg

- - -%

Sodium 787mg

34%

Amount/Serving

%DV*

Tot. Carb. 23g

Dietary Fiber 2g

Sugars 3g

Includes 0g Added Sugars

Protein 9g

Vitamin D - 0mcg - 0%

Calcium - 46mg - 5%

Iron - 1mg - 13%

Potassium - 285mg - 6%

INGREDIENTS: TP SOUP, CORN CHOWDER (Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda) )), FRESH POTATOES, BEEF BACON SLCD MIDAMAR HALAL (halal beef cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite.), FRESH CELERY, FRESH ONIONS, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CORN (yellow corn.), FRESH GREEN PEPPERS, FRESH RED PEPPER, GARLIC PEELED, CORNSTARCH (corn starch), WATER, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.