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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 347.4
  • Total Fat: 12.7 g
  • Cholesterol: 26.3 mg
  • Sodium: 412.1 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 14.0 g

View full nutritional breakdown of Rustic Potato-Vegetable Chowder calories by ingredient
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Rustic Potato-Vegetable Chowder

Submitted by: RIAJADE01

Introduction

I'm still working on getting the precise taste of this soup right, so feel free to drop suggestions and hints in comments. I use 2% milk to lend a creamier taste and to enhance the flavor of the mustard and spices. However, that does push the fat calories to about 32% of the soup's caloric value, so 1% or skim milk can be substituted to lower the fat content of the soup.

The verdict is still out on whether or not this soup reheats well -- I'm reheating my first serving today for dinner before class. So I'll try to come back and let you know.

A serving size equals about a 1.5 cups.
I'm still working on getting the precise taste of this soup right, so feel free to drop suggestions and hints in comments. I use 2% milk to lend a creamier taste and to enhance the flavor of the mustard and spices. However, that does push the fat calories to about 32% of the soup's caloric value, so 1% or skim milk can be substituted to lower the fat content of the soup.

The verdict is still out on whether or not this soup reheats well -- I'm reheating my first serving today for dinner before class. So I'll try to come back and let you know.

A serving size equals about a 1.5 cups.

Number of Servings: 6

Ingredients

    2 T olive oil
    1 medium onion, chopped
    3 shallots, chopped
    4 cloves garlic, chopped
    2 lb red potatoes
    1 tsp Kosher salt
    2 C frozen sweet corn
    2 C frozen chopped broccoli
    1 T dijon mustard
    2 C 2% milk
    2 C low-sodium vegetable broth
    1 tsp dried parseley
    1 tsp dried thyme
    1/4 tsp ground paprika
    1 C shredded Gruyere cheese

Directions

In a large stock pot, heat olive oil and add onions, shallots and garlic. Sauttee until ingredients are soft, about 5 minutes.

Add diced potatoes and about 1 tsp of Kosher salt. Sautee for 2 minutes. Add in mustard, milk, corn, broccoli and spices. Bring to a boil and simmer, uncovered, for about 25 minutes, or until soup thickens and potatoes are soft throughout.

When soup has thickened and potatoes are cooked, whisk in the grated Gruyere and garnish with fresh chopped chives if desired. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user RIAJADE01.






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Member Ratings For This Recipe

  • Haven't tried this yet but how about using evaporated skim milk to get that desired creaminess you are looking for? - 11/18/08

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