Quick-Change Chowder

This potato soup recipe goes beyond the basic. Mix it up by trying the seafood or chicken variations.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 2 people

Rate This!

  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 30 mins

Quick-Change Chowder

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. 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

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.

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.

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.

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.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Quick-Change Chowder)

  • Per serving:
  • 288 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 55 mg chol. ,
  • 689 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
rate this recipe!
add review

Reviews (0)

2 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close