Easy Potato Chowder
- Number of Servings: 4
Ingredients
2.5 pounds white potatoes4 cups chicken broth (I use Pacific Naturals brand)1 carrot, peeled1 medium onionSalt to taste1 tbsp black pepper1 tsp cayenne pepper
This recipe makes approximately 4 large bowlfuls of soup.
Begin by putting on a large pot of water to boil. While it's heating, peel potatoes and cut them into 3/4" cubes. Peel the carrot and cut into pieces. Put the potatoes and carrots in the water to cook. Keep an eye on them, when the potatoes are soft (but not mushy!) pull the pot off the heat and drain the potatoes.
Pour the chicken broth into the pot to begin heating up. If you have an immersion blender, add about half the potatoes and carrots into the broth and puree them, adding more potatoes until you reach a chowder-like consistency. If you're using a regular blender, puree the potatoes and stir the puree into the broth. Once you reach the consistency you want, add your seasonings and let it simmer for about 5 minutes, then add the rest of the potato chunks to the soup.
I adore this recipe because it has practically no fat, yet is amazingly filling! It's also a great one for hiding vegetables in, because you can just puree them in with the potatoes! Not to mention it's gluten free if you choose a gluten free broth (I recommend Pacific Naturals Free Range Chicken Broth, but you can also use College Inn brand or even bouillon cubes - Telma brand is gluten free).
Number of Servings: 4
Recipe submitted by SparkPeople user SCATTERBOLT.
Begin by putting on a large pot of water to boil. While it's heating, peel potatoes and cut them into 3/4" cubes. Peel the carrot and cut into pieces. Put the potatoes and carrots in the water to cook. Keep an eye on them, when the potatoes are soft (but not mushy!) pull the pot off the heat and drain the potatoes.
Pour the chicken broth into the pot to begin heating up. If you have an immersion blender, add about half the potatoes and carrots into the broth and puree them, adding more potatoes until you reach a chowder-like consistency. If you're using a regular blender, puree the potatoes and stir the puree into the broth. Once you reach the consistency you want, add your seasonings and let it simmer for about 5 minutes, then add the rest of the potato chunks to the soup.
I adore this recipe because it has practically no fat, yet is amazingly filling! It's also a great one for hiding vegetables in, because you can just puree them in with the potatoes! Not to mention it's gluten free if you choose a gluten free broth (I recommend Pacific Naturals Free Range Chicken Broth, but you can also use College Inn brand or even bouillon cubes - Telma brand is gluten free).
Number of Servings: 4
Recipe submitted by SparkPeople user SCATTERBOLT.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,530.6 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 6.3 g
- Protein: 6.7 g
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