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    You are in: Home / Recipes / Potato Vegetable Chowder Recipe
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    Potato Vegetable Chowder

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Bone Man's Note:

    This is an American Heart Association recipe. It's a nice change from vegetable soup. Enjoy.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, combine the chicken broth, salt, nutmeg, and pepper. Bring to a boil over high heat.
    2. 2
      Add potatoes and frozen vegetables and return to a boil.
    3. 3
      Reduce the heat, cover and simmer until potatoes are tender, about 10 minutes.
    4. 4
      In a small bowl, thoroughly blend the evaporated milk and the flour. Set aside.
    5. 5
      When the potatoes are tender, add the milk-flour blend to the chowder. Stir over medium heat until chowder is thickened and bubbly, about 5 minutes.
    6. 6
      Cook one minute longer, stirring constantly.
    7. 7
      Note: If you don't care about the heart-healthy ingredients, just substitute regular ingredients. If you do this, hold off on adding the salt until the chowder is done and taste to see if it needs it.

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    Ratings & Reviews:

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    Nutritional Facts for Potato Vegetable Chowder

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 279.6
     
    Calories from Fat 18
    66%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.4 mg
    1%
    Sodium 503.2 mg
    20%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 7.1 g
    28%
    Sugars 10.8 g
    43%
    Protein 16.8 g
    33%

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