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Prep 25min
Total25min
Ingredients6
Servings4
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Ingredients
1
tablespoon margarine or butter
1/2
cup chopped onion
1
(10 3/4-oz.) can condensed cream of potato soup
2
cups milk
1/4
teaspoon dried thyme leaves
1
(1-lb.) pkg. frozen potatoes, sweet peas and carrots
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Steps
1
Melt margarine in large saucepan over medium heat. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.
2
Stir in soup, milk and thyme. Cook until very hot. DO NOT BOIL. Add vegetables; cook 12 to 14 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add salt and pepper to taste.
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For a tasty crunch and just plain fun, sprinkle goldfish crackers on each serving.
Crusty French bread makes a perfect companion to this light vegetable chowder.
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Nutrition Facts
Serving Size:1 1/4 Cups
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
800mg
33%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
20%
Sugars
11g
Protein
8g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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