 |
|
 Unlock extra tools! Start your free trial. |
Nutrition at a glance
There are 230 calories in the Chunky Potato & Swiss Chowder.
Have you eaten this food today? If so, then add it to your MyPlate calorie counter. We encourage you to write a review of this food item to contribute to The Daily Plate community.
You could burn off the 230 calories from this Chunky Potato & Swiss Chowder in a variety of ways:
Cello - playing for 105 minutes Taking a Shower for 105 minutes Canoeing - over 5.9 mph (vigorous, competition) for 18 minutes These are estimates based on a 145lb person. For more accurate information, tell us your weight. |
 This item has not yet been reviewed by The Daily Plate's staff or moderators.
Instructions:
1. Cook wild rice. Thinly slice leek. Cube potato, carrot and zucchini. 2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; saut? three minutes or until tender. Stir in potato, carrot, zucchini, chicken broth and crushed bay leaves; bring to a boil. Cover, reduce heat and simmer twenty minutes or until tender. 3. Remove pot from stove. Using immersion blender, puree soup to desired consistency. Return to stove. 4. Dissolve cornstarch into milk. Stir into soup, along with rice, cheese, salt and pepper. Cook over medium heat until cheese melts. Garnish with parsley, if desired. Serves 5.
|
Calorie breakdown:
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The Daily Plate is now part of LIVESTRONG.COM
Chunky Potato & Swiss Chowder
1. Cook wild rice. Thinly slice leek. Cube potato, carrot and zucchini.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; saut? three minutes or until tender. Stir in potato, carrot, zucchini, chicken broth and crushed bay leaves; bring to a boil. Cover, reduce heat and simmer twenty minutes or until tender.
3. Remove pot from stove. Using immersion blender, puree soup to desired consistency. Return to stove.
4. Dissolve cornstarch into milk. Stir into soup, along with rice, cheese, salt and pepper. Cook over medium heat until cheese melts. Garnish with parsley, if desired. Serves 5.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; saut? three minutes or until tender. Stir in potato, carrot, zucchini, chicken broth and crushed bay leaves; bring to a boil. Cover, reduce heat and simmer twenty minutes or until tender.
3. Remove pot from stove. Using immersion blender, puree soup to desired consistency. Return to stove.
4. Dissolve cornstarch into milk. Stir into soup, along with rice, cheese, salt and pepper. Cook over medium heat until cheese melts. Garnish with parsley, if desired. Serves 5.
View the enhanced version of this food page Cancel
Contact Us • Press / BizDev • Privacy Policy • Terms of Use • Brand List • Promote TDP • Blog • TDP Mobile • FAQ
All other trademarks and copyrights are property of their respective owners.
Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
Sudden changes in diet and nutrition may pose health risks that only your doctor can evaluate. Prior to changes in your diet and nutrition you should consult with your doctor to evaluate your personal health situation. We here at the Daily Plate do not offer health advice, but we strive to make nutritional information more accessible to you. While we constantly try to ensure the accuracy of the information posted on this site, we cannot verify the accuracy of every item submitted, and all information is used by you at your own risk.
