Roasted Corn Chowder w/Shrimp

Nutrition Facts

Serving Size 6 OZL
Calories 246
Calories from Fat 0.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 19.6g
30%
Sat. Fat 10g
- - -%
Trans Fat 0.4g
Cholesterol 86.4mg
- - -%
Sodium 455.3mg
20%
Tot. Carb. 11g
3%
Dietary Fiber 1.2g
4%
Sugars 2.8g
   Includes 0.5g Added Sugars
0%
Protein 7.1g
Vitamin D - 0.3mcg - 0%
Calcium - 47mg - 5%
Iron - 0.5mg - 6%
Potassium - 135.7mg - 3%
INGREDIENTS: WATER, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), SHRIMP, Oleo Roux (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.)), FRESH CELERY, FRESH ONIONS, FRESH CARROTS, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GARLIC PEELED, BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER
ALLERGENS: Milk, Crustacean Shellfish, Wheat, Soybeans, 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.