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Ingredientes
- 1 pound potatoes, cubed
- 1 1/3 c. chicken broth
- 1 c. sliced carrot rounds
- 1 (8 ounce.) can whole kernel corn, liquid removed
- 1 c. sliced celery
- 1/2 c. minced onion
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- Dash pepper
- 2 tbsp. flour
- 1 c. lowfat milk
- 1/4 c. minced parsley
- 2 c. grated Swiss cheese
Direcciones
- Combine 1/2 lb. potatoes with the chicken broth in a saucepan with a tight fitting lid. Bring to a boil. Simmer till tender, when pierced with a fork. Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onion and seasonings. Cover; simmer till vegetables are tender. Dissolve flour in a little of the lowfat milk; stir into chowder with remaining lowfat milk and parsley. Cook, stirring over medium heat to thicken slightly. Serve topped with grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 272 | |
| Calories from Fat 114 | 42% |
| Total Fat 12.98g | 16% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 410mg | 17% |
| Potassium 554mg | 16% |
| Total Carbs 23.63g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.42g | 4% |
| Protein 16.14g | 26% |
