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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Cheddared Farmhouse Chowder
Yield: Makes 5 servings
Ingredients:
1
can (10-1/2 ounces) condensed reduced-fat cream of mushroom soup
1-1/2
cups fat-free milk or evaporated skimmed milk
1
bag (16 ounces) frozen corn, carrots and broccoli, thawed
2
medium baking potatoes, cut into 1/2-inch cubes
1/2
teaspoon dried thyme
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (optional)
1/2
cup frozen peas, thawed
1/4
teaspoon salt
3/4
cup (3 ounces) reduced-fat sharp Cheddar cheese, shredded
Preparation:
1.
Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
2.
Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently. Remove from heat, stir in peas and salt. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
Nutritional Information:
| Serving Size: | |
| Sodium | 577 mg |
| Protein | 12 g |
| Fiber | 5 g |
| Carbohydrate | 43 g |
| Cholesterol | 18 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 266 |
Dietary Exchange:
| Fat | 1 |
| Starch | 3 |
This recipe appears in:
Chowders
