A very adaptable chowder that can use more or less of whatever is on hand.
In skillet or large saucepan, heat 2 tbsp. butter over low heat. Add garlic & onion powder. Turn heat to medium & cook 2-3 minutes. Add potatoes & carrots, sauté 3 mins. Add chicken broth. Simmer 10 minutes on low heat. Put vegetable and broth mixture in stock pot. In a medium bowl whisk 3 1/3 cups low fat milk and 1/3 c. flour together. Add to veggie-broth mixture in stockpot. Add 1 cup corn, Mrs. Dash and mustard powder. Simmer 30 minutes on medium- low heat or until desired texture. Add salt and pepper to taste. Serve with crumbled bacon & cheese on top if desired.
This can be easily made vegetarian or vegan. Just sub in vegetable broth & soy milk & omit garnishes. You can also swap out celery and/or corn for some of the potatoes & carrots with proportions maintained.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (658g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 454 | ||
Calories from Fat: 258 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 3673.4mg | 127 % | |
Potassium 1010.4mg | 27 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17.8g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 454
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