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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 6.2 g
  • Cholesterol: 16.2 mg
  • Sodium: 81.4 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetable Chowder calories by ingredient
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Vegetable Chowder

Submitted by: DRSUNSHINE1

Introduction

from Everyday Food July/August 2005

Great for freezing to pull out on a chilly, busy winter night!
from Everyday Food July/August 2005

Great for freezing to pull out on a chilly, busy winter night!

Number of Servings: 8

Ingredients

    3 T butter
    1 cup onions chopped
    2 cups chopped red pepper
    1/2 tsp dried thyme
    3 cups milk
    1.5 cups potato diced
    7 sm/medium ears of corn sliced off cob ~ 3.5 cups
    2 cups chopped fresh beets
    1 cup green beans

Directions

1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2, Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3, Stir in corn, green beans, beets, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; Season again with salt if desired; serve with hot pepper sauce, if desired.

Makes approximately 8 two-cup servings (generous!)

Number of Servings: 8

Recipe submitted by SparkPeople user DRSUNSHINE1.






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