Simple Potato Chowder
4

Serves 4 to 6

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.

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    Ingredients: 
    • 1 1/2 pound red potatoes, peeled and diced (about 5 cups)
    • 1/2 cup chopped yellow onion
    • 1 cup packed grated carrots
    • 1 tablespoon dried parsley flakes
    • 4 cups 2% milk
    • 2 teaspoons Better than Bouillon, (optional)
    • Cayenne, to taste
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    • Paprika for garnish
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    Method: 

    In a large Dutch oven, combine potatoes, onions, carrots and parsley flakes. Add milk, Better than Bouillon (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 with pepper and cayenne then ladle into bowls and serve, garnished with paprika.

    Nutritional Info: 
    Per Serving:200 calories (35 from fat), 4g total fat, 2.5g saturated fat, 15mg cholesterol, 330mg sodium, 30g carbohydrate (3g dietary fiber, 12g sugar), 10g protein

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