Summer Squash /Potato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
White Corn on Cob, 5 1/2 to 6 1/2 fresh, 1 serving Red Lobster, Live Marine Lobster, .5 serving *Breakstone's - Cottage Cheese - Small Curd 4% Milkfat Mini Snack Size 4 oz, 1 serving Summer squash, 1 medium *Golden Yellow Potatoe, .5 serving *ThickenThin not/Starch Thickener, 3 tsp Asparagus, fresh, 4 spear, large (7-1/4" to 8-1/2") Mushrooms, fresh, 1 cup, pieces or slices *Taboule Salad, 5 tbsp Oregano, ground, 1 tsp Parsley, dried, 1 tbsp Fresh Chives, 1 tbsp chopped Jalapeno Peppers, 4 pepper 1 cup chicken broth
Speedy Method:
Chop all veggies-boil them in the microwave with the chicken broth. After, mash them up as much as you can. Do not peel potatoes nor squash.
In a separate mixer (like a Nutribullet) Mix the cottage cheese, thickener, and flavorings.
Once it makes a creamy consistency mix it all together.
Add seafood /jalapenos optional.
You can also add all these ingredients in the slow cooker and let it seep. I prefer the "nuked" method.
Serving Size: Makes 2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user IMBACKAGAIN1.
Chop all veggies-boil them in the microwave with the chicken broth. After, mash them up as much as you can. Do not peel potatoes nor squash.
In a separate mixer (like a Nutribullet) Mix the cottage cheese, thickener, and flavorings.
Once it makes a creamy consistency mix it all together.
Add seafood /jalapenos optional.
You can also add all these ingredients in the slow cooker and let it seep. I prefer the "nuked" method.
Serving Size: Makes 2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user IMBACKAGAIN1.
Nutritional Info Amount Per Serving
- Calories: 257.6
- Total Fat: 5.1 g
- Cholesterol: 43.8 mg
- Sodium: 873.3 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 10.2 g
- Protein: 22.9 g
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