Spring Fling Chowder
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
8 cups
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
Try using fresh or frozen broccoli instead of asparagus. Try using canned green beans or diced tomatoes instead of peas.
Spring Fling Chowder
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cups fresh or frozen asparagus, chopped into small pieces
- 1 large potato, peeled and diced
- 3 cups low-sodium chicken or vegetable broth (or use water) (see notes)
- 1 can (15 ounces) cream-style corn
- 1 cup peas, frozen or canned and drained
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese
Directions:
1. Heat oil in large pot over medium heat (300 degrees in an electric skillet). Sauté onion, asparagus and potato until soft, about 10 minutes.
2. Add chicken or vegetable broth and corn. Cover and simmer until potato is tender, about 10 minutes.
3. Add peas and simmer 2 to 3 more minutes.
4. Season with salt and pepper, if desired. Top with cheese and serve warm.
Refrigerate leftovers within 2 hours.
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
Try using fresh or frozen broccoli instead of asparagus. Try using canned green beans or diced tomatoes instead of peas.
Prep time:
15 minutes
Cook time:
30 minutes
Servings:
8 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
