Food and Nutrition


| Share

Vegetable Chowder

This healthy recipe comes from NDSU Extension Service.


•    1/2 c. chopped onion
•    2 tsp. margarine
•   4 c. chicken broth (low-salt, if preferred)
•   2 medium carrots, peeled, sliced and halved (about 1 cup)
•    2 medium potatoes, peeled and diced (about 2 cups)
•   1 c. cut green beans
•    1 Tbsp. chopped fresh parsley
•    1 tsp. dried tarragon leaves (optional)
•   1/4 tsp. black pepper



In large pan over medium high heat, cook onion in margarine until tender. Add chicken broth, carrots, potatoes, green beans, parsley, tarragon (if desired) and pepper. Heat to a boil; reduce heat. Simmer 20 minutes or until vegetables are tender.


Makes 8 servings.

Per Serving: about 160 calories, 3 grams (g) of fat, no saturated fat, and 2 g of dietary fiber.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.