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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
Instructions Checklist
  • Stir in ham or turkey sausage and sauerkraut. Cook and stir until heated through. To serve, ladle chowder into individual bowls. Makes 2 servings.

Menu Suggestion:

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

295 calories; 6 g total fat; 3 g saturated fat; 33 mg cholesterol; 1168 mg sodium. 895 mg potassium; 44 g carbohydrates; 18 g protein;

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