Vegetable Chowder(Low-Fat) Recipe

Name: Vegetable Chowder(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. chopped celery; 2 medium carrots, sliced; 1 clove garlic; 2 tsp. margarine; 4 c. chicken broth; 3 medium chopped potatoes (3 c.); 2 tsp. dried dill weed; 1 (15 oz.) can either Great Northern or navy beans; 1/2 c. sour cream or plain yogurt; 1 Tbsp. flour

Servings: persons

1/2 c. chopped celery
2 medium carrots, sliced
1 clove garlic
2 tsp. margarine
4 c. chicken broth
3 medium chopped potatoes (3 c.)
2 tsp. dried dill weed
1 (15 oz.) can either Great Northern or navy beans
1/2 c. sour cream or plain yogurt
1 Tbsp. flour

1
In large pan, saute onion, pepper and garlic.
2
Add broth, potatoes and dill.
3
Simmer 20 to 25 minutes until tender.
4
Use back of spoon to mash (some) about half of the potatoes; add drained beans to potatoes.
5
In separate bowl, mix sour cream (or yogurt), flour, pepper and salt.
6
Stir into potato mixture; cook and stir until thickened and bubbly, about 15 to 20 minutes. Serve with salad and hard bread.
7
Contains 280 calories per serving.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. chopped celery, 2 medium carrots, sliced, 1 clove garlic, 2 tsp. margarine, and more.

Yes, Vegetable Chowder(Low-Fat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chowder(Low-Fat)

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