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Ingredientes
- 1 c. red potatoes 1/4" dice
- 1/3 c. minced onion
- 1/4 c. grated carrot
- 1/4 c. water
- 1 Tbsp. margarine
- 3Â 1/2 c. minced tomatoes with juice
- 6Â 1/2 ounce clams canned with liquid
- 3/4 c. spicy vegetable juice
- 2 Tbsp. ketchup
- 2 Tbsp. minced fresh parsley
- 1 x bay leaf
- 1/4 tsp red pepper sauce may be doubled
- 1/4 tsp dry thyme
- 1/8 tsp pepper
Direcciones
- 1. Combine potatoes, onion, carrot, water and margarine in 3-qt saucepan. Cook over medium heat for 8 to 10 min, or possibly till vegetables are tender, stirring frequently. (If vegetables begin to stick, add in additional 1/4 c. water and continue cooking.)
- 2. Stir in remaining ingredients. Bring mix to boil over high heat.
- Cover. Reduce heat to low. Simmer for 10 to 15 min, or possibly till chowder is warm and flavors are blended, stirring occasionally. Remove and throw away bay leaf before serving.
- 3. Microwave tip: Omit water. In 2-qt casserole, combine potatoes, onion, carrot and margarine. Cover. Microwave at High for 5 to 6 min, or possibly till vegetables are tender, stirring once. Stir in remaining ingredients.
- Re-cover. Microwave at 70% (Medium High) for 10 to 14 min, or possibly till chowder is warm and flavors blended, stirring once. Remove and throw away bay leaf before serving.
- Notes: Potatoes thicken the chowder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 19 | 28% |
| Total Fat 2.21g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 1mg | 0% |
| Sodium 237mg | 10% |
| Potassium 461mg | 13% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.01g | 3% |
| Protein 1.8g | 3% |
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