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Vegetable Chowder With Shredded Spinach

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Ingredients
  Butter 1 Tablespoon
  Onion 1 Medium, chopped
  Potatoes 2 Medium, diced
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Canned creamed corn 16 1⁄2 Ounce (1 Can)
  Imported italian tomatoes 14 Ounce, chopped (Including Juice)
  Dried marjoram 1 Teaspoon
  Dried dill 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cayenne pepper To Taste
  Milk 1⁄2 Cup (8 tbs) (Whole Or Skim)
  Shredded spinach 2 Cup (32 tbs), stems removed
Directions

Melt the butter in a 3-quart saucepan, and saute the onion until it's wilted but not brown.
Add the potatoes, water, and salt; cook until the potatoes are tender.
Stir in the corn, tomatoes, and seasonings, and simmer the soup, uncovered, for about 8 minutes, stirring often.
Blend in the milk while stirring constantly.
(It won't curdle because of the thickening in the creamed corn.) Stir in the spinach and immediately remove the soup from the heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1026 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 43.6 mg14.5%

Sodium 3035.9 mg126.5%

Total Carbohydrates 196 g65.4%

Dietary Fiber 32.6 g130.4%

Sugars 44.4 g

Protein 26 g52.5%

Vitamin A 193.3% Vitamin C 222%

Calcium 67.5% Iron 59.3%

*Based on a 2000 Calorie diet

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Vegetable Chowder With Shredded Spinach Recipe