Veggie Chowder (Gluten Free)


This recipe is a new twist on potato corn chowder – and we really liked it.  However, I thought their method, while easy, didn’t give it as much flavor as sautéing the mushrooms and carmelizing the vegetables first would.  It only added 15 minutes to the time when I prepared it that way, and did improve the flavor a lot.  If you want a thicker soup, mash the potatoes a little before adding the mushrooms at the end and/or use the half and half.  
                           Veggie Chowder
  2              Cups  Chicken Broth
  2              Cups  Potatoes -- peeled, cubed (12 ounces)
  1              Cup  Carrots -- chopped (4 ounces)
     ½          Cup  Onion -- chopped (3 1/2 ounces)
  15           Ounces  Creamed Corn -- canned
  12           Ounces  Evaporated Milk -- or half and half
     ¾         Cup  Cheddar Cheese -- shredded
     ½         Cup  Fresh Mushrooms -- sliced
                 Pepper
  2             Tablespoons  Bacon -- crumbled
In a large saucepan, combine the broth, potatoes, carrots and onion.  Bring to a boil; reduce heat; simmer, uncovered, for 10-15 minutes, until vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper.  Cook and stir 4-6 minutes longer until heated through.  Sprinkle with bacon.
My Directions:  In a large saucepan, sauté the mushrooms in a small amount of butter or olive oil.  Remove; set aside.  Add the onion and carrots to the pan, sauté 5-10 minutes.  Add a tablespoon of sherry and the broth and the potatoes.
 Bring to a boil; reduce heat; simmer, uncovered, for 10-15 minutes, until vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper.  Cook and stir 4-6 minutes longer until heated through.  Sprinkle with bacon.
7 Servings
  "Taste of Home Busy Family Favorites"
Per Serving: 245 Calories; 11g Fat (37.5% calories from fat); 11g Protein; 28g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 596mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

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