Spring Chowder

Spring Chowder
Spring Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon margarine

  • 4

    cups thinly sliced Vidalia or other sweet onion

  • 1

    cup chopped carrot

  • 1

    cup sliced celery

  • 1

    cup chopped extra-lean ham

  • 3

    cups chopped red potato (about 1 1/4 pounds)

  • 1

    (10 1/2-ounce) can low-salt chicken broth

  • 1/4

    cup all-purpose flour

  • 2

    cups 2% low-fat milk

  • 1/4

    cup chopped fresh sage

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper (1/4 to 1/2 teaspoon)

  • 1/8

    teaspoon ground nutmeg

  • 1/2

    cup dry white wine

  • Sage sprigs (optional)

Directions

Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; sauté 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired. Serving Size: 1 cup

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