Nutritional Info

Nutrition Facts

Serving Size 1 (0g)

Calories 0
Calories from Fat 0 (0%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
This chowder is simple all about vegetables! The vegetables are tender sn taste great with the cream sauce with the soup
Prep time
10 min
Cook time
20 min
Ready In
30 min

Ingredients

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Serves To:USMetric

Preparation

Place the potato in cold water and bring to a boil. Cool and reserve. Melt the margarine in a saucepan over medium heat, and add the flour slowly to make a roux.

Bring the chicken broth to a boil in a stockpot and thicken with the roux.
Bring back to a boil, and reduce the heat to a simmer.

Saute the onion, celery, and carrots in remaining margarine in a pan for I 10 minutes, stirring constantly. Add the vegetables for the last 5 minutes of
cooking. Strain the chicken broth into this mixture and add the potato cubes. Bring to a boil and simmer until the vegetables are done. Add the fat-free milk and seasonings, and gently return to just boiling. Serve at once.

Additional notes

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Vegetable Chowder
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