Potatoe Vegetable Chowder
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
or butter |
|
| ¼ | cup |
onions
chopped |
|
| 3 | teaspoons |
chicken broth
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
water
|
|
| 2 | cups |
potatoes
diced, cooked |
|
| 1 | cup |
ham
cooked, ham |
*
|
| 1 | package |
mixed vegetables
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
or butter |
|
| 59 | ml |
onions
chopped |
|
| 15 | ml |
chicken broth
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 473 | ml |
potatoes
diced, cooked |
|
| 237 | ml |
ham
cooked, ham |
*
|
| 1 | package |
mixed vegetables
thawed |
|
Directions
Melt margarine in large saucepan over low heat.
Stir in onion; cook until tender.
Stir in flour, bouillon, thyme and pepper. Cook until mixture is smooth and boubly.
Gradually stir in milk and water; cook over medium heat until mixture boils and thickens, stirring constantly.
Add potatoes, ham and vegetables.
Reduce heat; simmer 10 minutes or until vegetables are tender, stirring occasionally.
