Spring Chowder

By Lv2Cook

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