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.
INGREDIENTS | YIELDS 8 servings
- 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 grams
- Protein: 8 grams
- Carbohydrates: 24 grams
- Cholesterol: 2 milligrams
Buying Garlic
When buying fresh garlic, look for heads that are plump, firm, and heavy for their size. Any green shoots or sprouts indicate that the garlic is old and will have an off flavor. Store whole bulbs in an open plastic bag in the vegetable drawer of your refrigerator. Markets carry a variety of processed garlic options, but buy these in the smallest containers possible, since they lose their fresh taste and become stale very quickly.
