Directions:
- Boil, cool, peel and chop eggs.
- Sauté onion, celery and carrot in butter until soft.
- Add all but the parsley to the pot and simmer until warmed throughout. (Don't boil - milk doesn't like to be boiled.).
- Garnish with fresh parsley and serve.
- You can substitute half and half, cream or evaporated milk for part of the milk if you want it richer. It's also tasty using margarine and skim milk.
- If you like your chowder thick, you can add a can of cream of potato soup or two, or create a slurry of 3 to 4 tablespoons of corn starch with some milk, then slowly add the slurry to the pot and it will thicken as you warm and stir the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.04 Kcal (1219 kJ) | ||
| Calories from fat | 111.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.44g | 19% | |
|---|---|---|---|
| Cholesterol | 186.55mg | 62% | |
| Sodium | 783mg | 33% | |
| Potassium | 766.79mg | 16% | |
| Total Carbs | 25.37g | 8% | |
| Sugars | 20.04g | 80% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 18.39g | 37% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 451.4mg | 45% | |
| Amount Per 100 g | |||
| Calories | 60.78 Kcal (254 kJ) | ||
| Calories from fat | 23.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 19% | |
|---|---|---|---|
| Cholesterol | 38.96mg | 62% | |
| Sodium | 163.53mg | 33% | |
| Potassium | 160.15mg | 16% | |
| Total Carbs | 5.3g | 8% | |
| Sugars | 4.19g | 80% | |
| Dietary Fiber | 0.41g | 8% | |
| Protein | 3.84g | 37% | |
| Vitamin C | 1.1mg | 9% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 5% | |
| Calcium | 94.3mg | 45% | |
* 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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