Caraway Potato Chowder
- In a medium saucepan combine chopped potatoes or frozen hash brown potatoes, water, onion, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Do not drain. Slightly mash the potatoes.
- In a small mixing bowl stir together the milk and flour. Stir into the potato mixture. Stir in the caraway seed and pepper or lemon-pepper seasoning. Cook and stir until thickened and bubbly.
- Stir in ham or turkey sausage and sauerkraut. Cook and stir until heated through. To serve, ladle chowder into individual bowls. Makes 2 servings.
From the Test Kitchen
Fill out this menu with sliced applies or pears, crispy breadsticks or crackers, and glasses of milk.
Prepare Caraway Potato Chowder as directed above, except omit the ham or turkey sausage. Stir 6 ounces (1/2 to 3/4 inch thick) skinless, boneless fish fillets cut into 1-inch pieces into potato mixture along with the caraway seed and pepper. Bring almost to boiling; reduce heat. Cover and simmer gently for 2 to 3 minutes or just until fish begins to flake easily.
Nutritional Information: 304 calories, 24 g protein, 44 g carbohydrate, 4 g total fat, 2 g saturated fat, 50 mg cholesterol, 753 mg sodium, 940 mg potassium
Nutrition Facts(Caraway Potato Chowder)
- Per serving:
- 295 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 33 mg chol.,
- 1168 mg sodium,
- 44 g carb.,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet