Chowders, thick fall and winter soups traditionally made with dairy products like milk or heavy cream, are a comfort food for many of us. Stir a cup of thawed frozen corn into the chowder during the last 5 minutes of cooking, if desired. For a heartier version, leave the potatoes unpeeled.
Ingredients
Method
In a large Dutch oven, combine potatoes, onions, carrots and parsley flakes.
Add milk, bouillon flavor (if using), cayenne, salt and pepper; bring to a boil.
Reduce heat to a simmer, cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
Adjust seasoning then ladle into bowls and serve, garnishing with paprika.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.