Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Combine potatoes, onion, carrot, water and margarine in 3-quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. (If vegetables begin to stick, add additional 1/4 cup water and continue cooking.) 2. Stir in remaining ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are blended, stirring occasionally. Remove and discard bay leaf before serving. 3. Microwave tip: Omit water. In 2-quart casserole, combine potatoes, onion, carrot and margarine. Cover. Microwave at High for 5 to 6 minutes, or until vegetables are tender, stirring once. Stir in remaining ingredients. Re-cover. Microwave at 70% (Medium High) for 10 to 14 minutes, or until chowder is hot and flavors blended, stirring once. Remove and discard bay leaf before serving. PER SERVING 1 cup (254g) 106 cals, 3g (11%) Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. Notes: Potatoes thicken the chowder. >from Pat Hanneman (Kitpath) 98Mar Recipe by: Healthy Choice Recipe Box: FISH & SEAFOOD Posted to EAT-LF Digest by KitPATh on Mar 06, 1998
