Try this Thanksgiving Chowder recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper. * Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C ** American Health -- November 1995 **
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 8 | ||
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Calories: 246 | ||
Calories from Fat: 41 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.2mg | 16 % | |
Sodium 440.5mg | 15 % | |
Potassium 745.7mg | 20 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 26.3g | ||
Protein 22.3g | 32 % | |
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: 246
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