Squash-Potato Chowder
Liven up a can of cream of potato soup with fresh vegetables.
Ingredients
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1 tablespoon margarine or butter
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2 cups cubed summer squash (such as zucchini, sunburst, pattypan, or crookneck)
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1 cup sliced carrot
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1/2 cup chopped onion
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1 clove garlic, minced
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3/4 teaspoon dried thyme, crushed
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1/8 to 1/4 teaspoon pepper
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1 10-3/4-ounce can condensed cream of potato soup
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2 cups milk
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Fresh thyme sprigs or sliced green onion (optional)
Directions
1.
In a large saucepan melt margarine or butter over medium-low heat. Add squash, carrot, onion, garlic, dried thyme, and pepper. Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in condensed soup and milk. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Ladle into soup bowls. Garnish with thyme sprigs or sprinkle with green onion, if desired. Makes 6 side-dish servings.
Nutrition information
Calories 118, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 476 mg, Carbohydrate 16 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 93%, Vitamin C 13%, Calcium 11%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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