Artichoke Chowder
Yield
5 servingsPrep
5 minCook
10 minReady
15 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 8 | ounces |
artichokes
canned, drained |
|
| 2 | cups |
chicken broth
|
|
| ½ | cup |
green peas
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk, skim, evaporated
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 231.2 | ml/g |
artichokes
canned, drained |
|
| 473 | ml |
chicken broth
|
|
| 118 | ml |
green peas
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk, skim, evaporated
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large saucepan heat the oil and sauté the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan.
Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.
