Spring Chowder
By Lv2Cook
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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)
Details
Servings 1
Preparation
Step 1
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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