Two-Potato Chowder

Treat yourself to this sweet chowder that’s made using two types of potatoes - perfect for dinner.

  • prep time 25 min
  • total time 50 min
  • ingredients 12
  • servings 4

Ingredients

1
tablespoon margarine or butter
1
medium onion, chopped
1
celery stalk, thinly sliced
1
garlic clove, minced
2
medium potatoes, cut into 1/2-inch cubes (2 cups)
2
small sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1
(14 1/2-oz.) can ready-to-serve vegetable broth
2
cups milk
3
tablespoons all-purpose flour
1/2
teaspoon salt
Dash ground red pepper (cayenne)
1/4
cup sliced green onions
  • 1 Melt margarine in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
  • 2 Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.
  • 3 In medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and ground red pepper until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.
  • 4 To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    290
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    910mg
    910%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    6g
    6%
      Sugars
    14g
    14%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    280%;
    Vitamin C
    40%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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