Spring Chowder
I love this light but full-flavored soup.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
main dish
soup
spring
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1 tablespoon butter
- 1/8 teaspoon ground nutmeg
- 1/4 cup flour
- 1 cup celery sliced
- 1 cup carrot chopped
- 1 cup ham chopped
- 4 cups vidalia onion thinly sliced
- 3 cups red potatoes chopped
- 10 1/2 ounces chicken broth
- 1/4 cup fresh sage chopped
- 1/2 cup dry white wine, optional
- sage sprigs optional
- Carbohydrate 25.0976947747834 g
- Cholesterol 25.7728906317072 mg
- Fat 6.38661483045675 g
- Fiber 3.32112985360506 g
- Protein 9.79181279830804 g
- Saturated Fat 3.02367659851934 g
- Serving Size 1 1 Serving (318g)
- Sodium 737.633132888218 mg
- Sugar 21.7765649211783 g
- Trans Fat 0.653781036452519 g
- Calories 193 calories
1. Melt butter in a large Dutch oven over medium-high heat. Add onion, carrot, celery; saute 10 minutes. Add ham,potatoes and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potatoes are tender. 2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired.
