Nacho Potato Chowder
Try this Nacho Potato Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 4 cups water
- 1/2 teaspoon pepper
- 1/4 cup chopped red onion
- 2 celery ribs chopped
- 4 cups peeled diced potatoes
- 1 tsp. garlic
- 1 can fat free cream of mushroom soup (10 3/4 oz.)
- 1 can nacho cheese soup (10 3/4 oz.)
- 1 cup shredded cheese (sargento mild cheddar cheese)
- 1/2 cup chopped ham
- 1/4 cup instant potato flakes
- 1/2 cup bacon bits
- Carbohydrate 9.37506958501721 g
- Cholesterol 6.34830465725 mg
- Fat 1.6680126888581 g
- Fiber 0.850223159375622 g
- Protein 2.98526112105321 g
- Saturated Fat 0.546985501505428 g
- Serving Size 1 1 serving (181g)
- Sodium 155.451093842062 mg
- Sugar 8.52484642564159 g
- Trans Fat 0.169072262486249 g
- Calories 64 calories
Combine the water, potatoes, celery, onion, and garlic in a large saucepan. Bring to a boil. Simmer until the vegetable are tender.Stir in the salt, pepper, and two cans of soup. Add the ham and cheddar cheese and stir until melted and smooth. Add the potato flakes to thicken it slightly and to add a bit more potato taste. Serve hot. Top with bacon bits if desired. Makes 8 servings.
