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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
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4
slices bacon, crisp-cooked and crumbled (optional)
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Milk (optional)
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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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