Vegetable Chowder for Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Vegetable Chowder for Pot Pie calories by ingredient


Introduction

Pantry staples tossed together in a tasty way. Great to use as pot pie filling or enjoy all alone. Pantry staples tossed together in a tasty way. Great to use as pot pie filling or enjoy all alone.
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

Directions

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.