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

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

Bluenoser April 02, 2009

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!

joannarose November 09, 2004