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Potato Vegetable Chowder

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“This is an American Heart Association recipe. It's a nice change from vegetable soup. Enjoy.”
READY IN:
35mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the chicken broth, salt, nutmeg, and pepper. Bring to a boil over high heat.
  2. Add potatoes and frozen vegetables and return to a boil.
  3. Reduce the heat, cover and simmer until potatoes are tender, about 10 minutes.
  4. In a small bowl, thoroughly blend the evaporated milk and the flour. Set aside.
  5. When the potatoes are tender, add the milk-flour blend to the chowder. Stir over medium heat until chowder is thickened and bubbly, about 5 minutes.
  6. Cook one minute longer, stirring constantly.
  7. Note: If you don't care about the heart-healthy ingredients, just substitute regular ingredients. If you do this, hold off on adding the salt until the chowder is done and taste to see if it needs it.

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