Guest guest Posted December 9, 2001 Report Share Posted December 9, 2001 * Exported from MasterCook * Autumn Harvest Chowder Recipe By : Healthful Cooking with Mary Carroll, Star Tribune 11/01 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions 2 cups peeled and cubed red potatoes 1/2 cup chopped celery 4 cups defatted broth 1 dash dried thyme 28 ounces canned stewed tomatoes with juice 1 cup corn kernels 1 teaspoon salt or to taste Freshly ground black pepper 1 1/2 cups evaporated milk 1 tablespoon minced fresh parsley Serves 6. This recipe tastes like a vegetarian version of Manhattan Clam Chowder. In large Dutch oven, heat oil over medium-high heat. Add onions and cook 5 minutes, stirring occasionally, or until onions are soft but not browned, adding broth as needed to keep onions from browning. Add potatoes and celery and cook 3 minutes. Add broth and thyme and bring to boil. Simmer, covered, 15 minutes. Add tomatoes with juice and corn and simmer 20 minutes. Season to taste with salt and pepper and stir in evaporated milk. Sprinkle with parsley and heat through. Nutrition information per serving: Calories 245, Carbohydrates 35 g, Protein 7 g, Fat 10 g, including sat. fat 4 g, Cholesterol 18 mg, Sodium 1500 mg, Calcium 213 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 1 vegetable exch., 2 bread/ starch exch., and 2 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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