Vegetable Chowder
This is what you make when it's cold outside and you don't want to run to the store. It's easy, filling, and delicious.
Vegetarian, Low-calorie
INGREDIENTS | SERVES 8
- 3 tablespoons margarine
- 1 onion, chopped
- 1 cup chopped celery
- 2 cups sliced carrots
- ½ cup water
- 3 cups low-sodium chicken or vegetable broth
- 3 potatoes, peeled and diced
- 3 cups skim milk
- ¼ cup flour
Melt margarine in a large, deep skillet over medium heat. Add the vegetables until tender, tossing occasionally.
Add the water, broth, and potatoes; boil for 15 minutes or until potatoes are tender.
Add the milk, stirring to combine, and turn heat down to medium high.
Add the flour to thicken. If you need to thicken further, add more flour. Serve hot.
PER SERVING Calories: 158 | Fat: 5 g | Protein: 8 g | Sodium: 37 mg | Carbohydrates: 24 g | Fiber: 3.5 g
Chowder for Everyone
Who says chowder has to have clams in it? Chowder is basically just a cream- or milk-based soup that you can enjoy a thousand different ways. Corn chowder is a popular variation, as is seafood chowder. This veggie-packed recipe is a favorite of vegetarians and meat-eaters alike!
