Difference between revisions of "Chow-down Chowder"
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* ⅛ tsp [[pepper]] | * ⅛ tsp [[pepper]] | ||
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# In a small saucepan bring broth and [[broccoli]] to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. | # In a small saucepan bring broth and [[broccoli]] to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. | ||
# In a large saucepan cook [[mushroom]]s and [[onion]]s in [[margarine]] till tender. | # In a large saucepan cook [[mushroom]]s and [[onion]]s in [[margarine]] till tender. | ||
Latest revision as of 11:18, 15 July 2012
Description
From: Better Homes and Gardens
Ingredients
- 14 oz can chicken broth
- 1 cup broccoli, frozen, cut
- 1 cup mushrooms, fresh, sliced
- ½ cup onion, chopped
- 1 tbsp margarine
- 2 tbsp flour, all-purpose
- 13½ oz can evaporated skim milk,
- 8 oz corn, whole kernel, drained
- 1 tbsp pimento, chopped
- ¼ tsp salt
- ⅛ tsp pepper
Procedures
- In a small saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside.
- In a large saucepan cook mushrooms and onions in margarine till tender.
- Stir in flour, salt, and pepper.
- Add milk all at once. Cook and stir till bubbly.
- Cook and stir 1 minute more.
- Stir in broccoli with broth, corn, and pimento; heat through.
Nutritional information
Per serving:
- 116 calories.
- 8g pro.
- 17g carbo.
- 3g fat
- 2 mg chol.
- 477 sodium
