Broccoli and Potato Chowder
Baby Spinach and Radish Salad
Ingredients
- ¼ cup butter
- 1 onion, chopped
- ⅓ cup all-purpose flour
- 2 (32-oz) cartons vegetable broth
- 2 cups milk
- 2½ lb baby red potatoes, cut into ½-inch pieces
- 1 (12-oz) pkg frozen cut broccoli
- 2 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) block white Cheddar cheese, shredded
- 1 (8-oz) carton sour cream
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion; cook, stirring often, 5 minutes. Sprinkle with flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and milk until smooth.
- Stir in potatoes, broccoli, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, stirring occasionally, 15 minutes or until potatoes are tender.
- Add cheese and sour cream, stirring until cheese is melted. Remove from heat.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 1 cup thinly sliced radishes
- ½ cup vegetarian balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
553
|
74
|
627
|
| Fat (g) | 30 | 6 | 36 |
| Sat. Fat (g) | 18 | 1 | 19 |
| Protein (g) | 20 | 1 | 21 |
| Carb (g) | 51 | 4 | 55 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1521 | 237 | 1758 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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