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Spring Vegetable Chowder Recipe
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cored seeded chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Peeled and diced potatoes||1 Cup (16 tbs)|
|Water/Vegetable broth||2 Cup (32 tbs)|
|Dried marjoram||1 Pinch|
|Dried tarragon||1 Pinch|
|Whole kernel corn||2 Cup (32 tbs) (Fresh Or Frozen)|
|Cut green beans||1 Cup (16 tbs) (In 1-Inch Lengths)|
|Milk||3 Cup (48 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 998 Calories from Fat 420
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 28.2 g141.1%
Trans Fat 0 g
Cholesterol 132.3 mg
Sodium 848.6 mg35.4%
Total Carbohydrates 115 g38.4%
Dietary Fiber 11.2 g45%
Sugars 43.5 g
Protein 34 g67.2%
Vitamin A 38.4% Vitamin C 58.9%
Calcium 84.2% Iron 26.3%
*Based on a 2000 Calorie diet
Add potatoes, water, and seasonings.
Cover, bring to a boil over high heat.
Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
Add corn and beans and simmer, covered, 10 more minutes.
Mix flour with 1/4 cup milk, then add to remaining milk and stir to blend.
Pour milk mixture into vegetables and broth and cook, stirring constantly, until slightly thickened.