Treat yourself to this sweet chowder that’s made using two types of potatoes - perfect for dinner.
Two-Potato Chowder
- Prep Time 25 min
- Total 50 min
- Ingredients 12
- Servings 4
Ingredients
- 1 tablespoon margarine or butter
- 1 medium onion, chopped
- 1 celery stalk, thinly sliced
- 1 garlic clove, minced
- 2 medium potatoes, cut into 1/2-inch cubes (2 cups)
- 2 small sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
- 1 (14 1/2-oz.) can ready-to-serve vegetable broth
- 2 cups milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash ground red pepper (cayenne)
- 1/4 cup sliced green onions
Instructions
-
Step1Melt margarine in large saucepan over medium heat. Add onion, celery and garlic; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
-
Step2Add white potatoes, sweet potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are tender.
-
Step3In medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt and ground red pepper until well mixed. Stir into soup; cook over medium heat for 3 to 5 minutes or until bubbly and thickened, stirring constantly.
-
Step4To serve, ladle soup into 4 individual soup bowls. Sprinkle each with green onions.
Nutrition
290
Calories
6g
Total Fat
8g
Protein
50g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 290
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 10mg
- 3%
- Sodium
- 910mg
- 38%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 14g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 280%
- 280%
- Vitamin C
- 40%
- 40%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Fat;Tips from the
Pillsbury Kitchens
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