Quick-Change Chowder

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Quick-Change Chowder
Makes: 4 to 6 servings
Prep: 20 mins Cook: 30 mins
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Quick-Change Chowder
Ingredients
  • 2
    stalks celery, thinly sliced (1 cup)
  • 3
    tablespoons butter
  • 2
    tablespoons all-purpose flour
  • 1
    14 ounce can chicken or vegetable broth
  • 2
    cups refrigerated diced potatoes with onions (half a 1 lb. 4 oz. pkg.)
  • 1 1/2
    cups milk*
  • 1
    cup half-and-half
  • 4
    slices bacon, crisp-cooked and crumbled (optional)
  • Milk (optional)
  • Salt and ground black pepper
Directions

In a saucepan cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in milk, half-and-half, and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings.

From the Test Kitchen
  • Variation Seafood and Sweet and Spicy Red Pepper:Cook one red sweet pepper, seeded and chopped, and 14 teaspoon crushed red pepper, if desired, with the celery. Add 8 oz. poached, grilled or steamed salmon or tuna, cut into bite-size pieces, with the bacon.EACH SERVING: 377 cal., 21 g total fat (11 g sat. fat), 92 mg chol., 722 mg sodium, 26 g carbo., 3 g dietary fiber, 22 g protein. Daily Values: 35% vit. A, 94% vit. C, 20% calcium, 7% iron.
  • Variation Crab, Artichoke, and Basil:Add 12 oz. lump crab meat, drained, flaked, and cartilage removed; one 13.75-oz. can artichoke hearts, drained and coarsely chopped; and 13 cup snipped fresh basil or 2 teaspoons dried basil, crushed.EACH SERVING: 399 cal., 19 g total fat (10 g sat. fat), 130 mg chol., 1288 mg sodium, 29 g carbo., 5 g dietary fiber, 27 g protein. Daily Values: 23% vit. A, 22% vit. C, 30% calcium, 19% iron.
  • Variation Chicken with Peas and Carrots:Add 1 cup frozen peas and carrots; 8 oz. chicken tenders, cooked and chopped; and 1 tablespoon snipped fresh tarragon or oregano or 1 teaspoon dried tarragon or oregano, crushed.EACH SERVING: 371 cal., 19 g total fat (10 g sat. fat), 88 mg chol., 748 mg sodium, 28 g carbo., 3 g dietary fiber, 22 g protein. Daily Values: 83% vit. A, 20% vit. C, 20% calcium, 8% iron.
  • Tip Test Kitchen Tip:2-1/2 cups whole milk may be substituted for the 1-1/2 cups milk and 1 cup half-and-half.
Nutrition Facts (Quick-Change Chowder)
  • Servings Per Recipe 4,
  • Calories 288,
  • Protein (gm) 8,
  • Carbohydrate (gm) 24,
  • Fat, total (gm) 18,
  • Cholesterol (mg) 55,
  • Saturated fat (gm) 10,
  • Monosaturated fat (gm) 7,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 777,
  • Vitamin C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 689,
  • Potassium (mg) 291,
  • Calcium (DV %) 182,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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