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Celery Chowder Soup

Ingredients
  White stock 1 Cup (16 tbs)
  Onion 1 Large
  Potatoes 2
  Celery stick 5
  White sauce 16 Ounce (Measuring Around 3 Teacups Of Sauce)
  Butter 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Chop the vegetables.
Fry the vegetables in the butter for at least 2 minutes.
Add the white stock.
Boil for at least 20 minutes, or until the vegetables are cooked.
Add the white sauce, salt, pepper and chopped parsley. Cook for 2 minutes. Serve hot.
Variations: Corn Chowder Soup. Instead of celery and potatoes add 1 1/2 teacups of cooked corn. Serve with a sprinkling of cheese.
Vegetable Chowder Soup. Instead of celery,add 1 1/2 teacups of mixed boiled vegetables (e.g. french beans, carrots, potatoes, green peas etc.).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1101 Calories from Fat 401

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 18.3 g91.6%

Trans Fat 0 g

Cholesterol 70.9 mg23.6%

Sodium 2473.7 mg103.1%

Total Carbohydrates 145 g48.4%

Dietary Fiber 18.8 g75.1%

Sugars 41.9 g

Protein 36 g72.9%

Vitamin A 95.5% Vitamin C 253.1%

Calcium 82.4% Iron 39%

*Based on a 2000 Calorie diet

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Celery Chowder Soup Recipe