“Just as satisfying as traditional creamy chowder, this soup is prepared with low-fat milk and pureed vegetables. Its equally delicious made with fresh or frozen corn and peas, so u can enjoy it throughout the year.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring potato and water to boil in medium saucepan.
  2. Reduce heat; cover and simmer for 10 minutes until juts tender.
  3. Melt butter over medium-low heat in large saucepan.
  4. Add onion and salt; cook for 5 minutes.
  5. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
  6. Reduce heat to low, cover and simmer for 5 more minutes.
  7. Transfer half the soup (2½ cups) to a blender and puree until smooth.
  8. Return puree to saucepan.
  9. Add milk, peas and spinach and simmer until heated though.
  10. (DO NOT BOIL).

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