Squash Potato Chowder Recipe

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Ingredients:

Serving

1 tbsp butter
2 cups cubed summer squash
1 cup sliced carrot
1/2 cup chopped onion
1 clove garlic minced
3/4 tsp dried thyme crushed
1/8 to 1/4 tsp pepper
1 can condensed cream of potato soup
2 cups milk
fresh thyme sprigs or sliced green onion

Directions:

In large saucepan melt butter over medium low heat.
Add squash, carrot, onion, garlic, thyme and pepper then cover and cook 20 minutes.
Stir occasionally then stir in condensed soup and milk.
Bring to boiling and reduce heat then cover and simmer 5 minutes.
Ladle into soup bowls then garnish with thyme sprigs or sprinkle with green onion.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	97.94 Kcal (410 kJ)
Calories from fat	26.55 Kcal
		% Daily Value*
Total Fat	2.95g	5%
Cholesterol	9.26mg	3%
Sodium	357.96mg	15%
Potassium	354.27mg	8%
Total Carbs	14.03g	5%
Sugars	7.58g	30%
Dietary Fiber	1.42g	6%
Protein	3.81g	8%
Vitamin C	10.2mg	17%
Vitamin A	0.2mg	8%
Iron	0.2mg	1%
Calcium	130.4mg	13%

Amount Per 100 g
Calories	45.85 Kcal (192 kJ)
Calories from fat	12.43 Kcal
		% Daily Value*
Total Fat	1.38g	5%
Cholesterol	4.34mg	3%
Sodium	167.59mg	15%
Potassium	165.87mg	8%
Total Carbs	6.57g	5%
Sugars	3.55g	30%
Dietary Fiber	0.66g	6%
Protein	1.79g	8%
Vitamin C	4.8mg	17%
Vitamin A	0.1mg	8%
Iron	0.1mg	1%
Calcium	61mg	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.

Tastes

salty
savory
bitter
sweet

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