Directions:
- In a large kettle, sauté onion in butter until tender
- Add flour, salt and pepper; stir to make a smooth paste.
- Gradually add water, stirring constantly.
- Bring to a boil.
- Cook and stir 1 minute. Add the mushrooms, celery, potatoes, and carrots.
- Reduce heat. Cover and simmer for 30 minutes or until vegetable are tender.
- Add cream and parmesan cheese.
- Remove 1 cup of chowder and puree, then replace in pot. Heat thoroughly and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.71 Kcal (1083 kJ) | ||
| Calories from fat | 141.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.77g | 24% | |
|---|---|---|---|
| Cholesterol | 36mg | 12% | |
| Sodium | 774.48mg | 32% | |
| Potassium | 745.06mg | 16% | |
| Total Carbs | 23.06g | 8% | |
| Sugars | 11.21g | 45% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.2mg | 12% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 54.78 Kcal (229 kJ) | ||
| Calories from fat | 30.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 24% | |
|---|---|---|---|
| Cholesterol | 7.62mg | 12% | |
| Sodium | 163.99mg | 32% | |
| Potassium | 157.77mg | 16% | |
| Total Carbs | 4.88g | 8% | |
| Sugars | 2.37g | 45% | |
| Dietary Fiber | 0.78g | 15% | |
| Protein | 1.74g | 16% | |
| Vitamin C | 1.3mg | 10% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.5mg | 12% | |
| Calcium | 26.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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