Vegetable Chowder for Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup THRIVE Foods Dehydrated Potato Chunks 2 cup Contadina Roma Style Tomatos, diced, in juice (by SUMMERLUND) 3.5 serving Corn, Sweet, canned - 1/2 cup OR 125g (Kirkland) ggg (by MG7_FIT) 2 cup Green Giant Cut Green Beans, can 24 tbsp Carnation Evaporated Milk Vitamin D added (canned milk) .06 tbsp Argo 100% Pure Corn Starch 2 tbsp onion, dried minced (by JLFREEMAN65) 3 tsp Garlic Salt 1 tbsp Pepper, black
Toss all vegetables (undrained) and spices in a pot. Bring to a simmer on medium heat. Add milk and corn starch, lower heat and stir occasionally until chowder thickens.
To make a pot pie, let cool and use to fill your preferred shell or use my quick biscuits recipe and plop 'em on top of chowder in a baking dish. and bake at 350 degrees for 20 minutes or until biscuits are no longer doughy on the bottom (cooking times vary, keep checking. Cover with foil if necessary to prevent biscuits burning.
Serving Size: Makes 8 Ladle-full servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAPERBARKWRITER.
To make a pot pie, let cool and use to fill your preferred shell or use my quick biscuits recipe and plop 'em on top of chowder in a baking dish. and bake at 350 degrees for 20 minutes or until biscuits are no longer doughy on the bottom (cooking times vary, keep checking. Cover with foil if necessary to prevent biscuits burning.
Serving Size: Makes 8 Ladle-full servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAPERBARKWRITER.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 3.5 g
- Cholesterol: 15.0 mg
- Sodium: 915.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.4 g
- Protein: 5.8 g
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