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Idaho Potato Chowder
This potato chowder recipe honors the great Idaho spud.
Serves: Serves: 4 (1 cup)
Ingredients:
- 3 cups (15 ounces) diced unpeeled raw Idaho potatoes
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 cup hot water
- 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
- 2 teaspoons reduced-calorie margarine
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1/8 teaspoon black pepper
Directions:
- In a medium saucepan, combine potatoes, celery, onion, and water.
- Cook over medium heat for 15 to 20 minutes or until vegetables are just tender.
- Partially mash vegetables using a potato masher.
- Stir in evaporated skim milk, margarine, parsley, and black pepper.
- Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover.
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