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.
Caraway Fish Chowder:
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 ,
- 6 g fat
- (3 g sat. fat ,
- 33 mg chol. ,
- 1168 mg sodium ,
- 44 g carb. ,
- 18 g pro.