Spring Chowder

Cooking Light
8 servings (serving size: 1 cup)


+ Add To Shopping List
1 tablespoon margarine
4 cups thinly sliced Vidalia or other sweet onion
1 cup chopped carrot
1 cup sliced celery
1 cup chopped extra-lean ham
3 cups chopped red potato (about 1 1/4 pounds)
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup all-purpose flour
2 cups 2% low-fat milk
1/4 cup chopped fresh sage
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup dry white wine
Sage sprigs (optional)


Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; sauté 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender.

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.

Created date

May 2004

Nutritional Information

Calories 179
Caloriesfromfat 21 %
Fat 4.2 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 9 g
Carbohydrate 27.1 g
Fiber 3.2 g
Cholesterol 14 mg
Iron 1.8 mg
Sodium 444 mg
Calcium 121 mg