easy as:

Spring Fling Chowder

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
8 cups

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.

easy as:

Spring Fling Chowder

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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.

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.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
30 minutes

Fork

Servings:
8 cups