MIXED POTATO CHOWDER

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 2 teaspoons vegetable oil
  • 2 medium onions, chopped
  • 6 cloves of garlic, minced
  • 1 pound baking potatoes, peeled and thinly sliced
  • 3/4 pound red potatoes, cut in 1/2 inch chunks
  • 1/2 pound sweet potatoes, cut in 1/2 inch chunks
  • 1 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried sage
  • 1 cup low fat (2%) milk
  • 2/3 cup frozen corn kernels
  • 1/2 cup parsley
  • 2 cups water

Directions

  • 1. In a large saucepan, heat the oil over moderate heat. Add the onions and garlic, and sauté for 7 minutes or until the onions are soft.
  • 2. Add the baking potatoes, red potatoes and sweet potatoes, stirrting to coat. Add the broth, water, salt, pepper and sage, and bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes or until the red and sweet potatoes are tender, and the baking potatoes are soft and creamy.
  • 3. Stir in the milk and corn, and simmer for 4 minutes or until the corn is heated through. Stir in the parsley
  • Serves 4
  • Nutritional analysis per serving:
  • Calories 282; Fiber 6 grams; Protein 8 grams; Total fat 5 grams (saturated fat 1 gram) Cholesterol 5 mg; Sodium 480 mg.
  • We found this delicious recipe in Eat Well/Stay Well cookbook.

Notes

The red and sweet potatoes will hold their shape, but the baking potatoes will fall apart as they simmer, thickening the broth.

Nutritional analysis per serving:

Calories 282; Fiber 6 grams; Protein 8 grams; Total fat 5 grams (saturated fat 1 gram) Cholesterol 5 mg; Sodium 480 mg.

We found this delicious recipe in Eat Well/Stay Well cookbook.

Categories: Chowder  Potato  Soup  Stove 

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