Rustic Potato Chowder

To warm up, start off the meal with a bowl of this easy-to-make soup.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 16%
  • Fat: 2.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 22.2g
  • Fiber: 2.7g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 427mg
  • Calcium: 26mg


  • Parsley butter:
  • 1 cup fresh parsley leaves (about 1 bunch)
  • 1 tablespoon butter or stick margarine
  • Soup:
  • 6 cups water
  • 3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches)
  • 4 1/2 cups cubed peeled Yukon gold or red potato (about 2 pounds)
  • 3/4 cup cubed carrot
  • 1 teaspoon salt


  1. To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.
  2. To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter.
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