Squash-Potato Chowder

Liven up a can of cream of potato soup with fresh vegetables.

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  • Makes: 6 servings
  • Start to Finish: 40 mins

Squash-Potato Chowder

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Directions

  1. In a large saucepan melt margarine or butter over medium-low heat. Add squash, carrot, onion, garlic, dried thyme, and pepper. Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in condensed soup and milk. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Ladle into soup bowls. Garnish with thyme sprigs or sprinkle with green onion, if desired. Makes 6 side-dish servings.
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Nutrition Facts (Squash-Potato Chowder)

  • Per serving:
  • 118 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 9 mg chol. ,
  • 476 mg sodium ,
  • 16 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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