Nutritional Info

Nutrition Facts

Serving Size 1 (340g)

Calories 419
Calories from Fat 219 (52%)
Amount Per Serving %DIV
Total Fat 24.3g 37%
Saturated Fat 13g 65%
Monounsaturated Fat 9.2g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 77.1mg 26%
Sodium 1002.6mg 44%
Potassium 576.9mg 12%
Total Carbohydrate 30.3g 10%
Dietary Fiber 2.2g 9%
Sugars 19.7g
Protein 16.7g 33%

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Recipe Description
This chowder is your clasic chowder wit hthe mild nased sauce , potatoes , corn and hint of hot sauce, nothin more to say other than , another bowl please.
Prep time
15 min
Cook time
40 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  peeled, diced yukon gold potatoes (about 2 lb.)
2 Tablespoon(T)  butter
10 Ounce(oz)  frozen diced onion, red and green bell pepper, and celery
1 Cup(c)  chopped yellow onion
2 Cup(c)  milk
12 Ounce(oz)  evaporated milk
11 Ounce(oz)  yellow-and-white whole kernel corn, drained
10 3/4 Ounce(oz)  cream of mushroom soup with roasted garlic
1/2 Cup(c)  thinly sliced green onions
1 Tablespoon(T)  chopped fresh parsley
2 Teaspoon(t)  hot sauce
1   salt and pepper to taste
1   garnish: thinly sliced green onions

Preparation

Bring potatoes and water to cover to a boil in a Dutch oven over mediumhigh heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.

Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; saute onion mixture 6 to 8 minutes or until tender.

Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.

Additional notes

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