Total Time
30mins
Prep 15 mins
Cook 15 mins

Just as satisfying as traditional creamy chowder, this soup is prepared with low-fat milk and pureed vegetables. Its equally delicious made with fresh or frozen corn and peas, so u can enjoy it throughout the year.

Ingredients Nutrition

Directions

  1. Bring potato and water to boil in medium saucepan.
  2. Reduce heat; cover and simmer for 10 minutes until juts tender.
  3. Melt butter over medium-low heat in large saucepan.
  4. Add onion and salt; cook for 5 minutes.
  5. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
  6. Reduce heat to low, cover and simmer for 5 more minutes.
  7. Transfer half the soup (2½ cups) to a blender and puree until smooth.
  8. Return puree to saucepan.
  9. Add milk, peas and spinach and simmer until heated though.
  10. (DO NOT BOIL).
Most Helpful

5 5

Loved the flavor and texture of this chowder--Very nice.

5 5

This soup was wonderful! Nice and light, but completely filling. It was super easy to prepare, and reheated nicely for lunch. I will be making this again, soon!