Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Chicken and Red Chili Tamales
Make a fiesta out of your next dinner with these impressive tamales.
Home 
Recipes
Yield: Serves 6. Each serving: 1 cup.
Recipes
Spiced Potato Carrot Chowder
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 4.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 340mg |
| Carbohydrates: | 17g |
| Dietary Fiber: | 2.5g |
| Sugars: | 2g |
| Protein: | 4.5g |
| Vitamin A: | 3969iu (79%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 271mg (27%) |
| Iron: | 0.8mg (4%) |
2 Tbsp vegetable oil
1 onion, peeled and cut in chunks
3 carrots, peeled and cut in chunks
3 potatoes, peeled and cut in chunks
15-ounce can diced tomatoes, no added salt
14-ounce can low-fat chicken broth
1 cup water
1 bay leaf
1 tsp garlic powder
1/4 teaspoon pinch of ground cloves
1/2 tsp dried thyme leaves
1/2 tsp dried ground sage
1/4 teaspoon fresh ground black pepper to taste
Place vegetable oil in large soup pot and place over medium-high heat. Allow oil to get hot then add the onion and carrots. Saute until lightly browned, stirring frequently.
Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30 minutes.
Stir occasionally to keep items from sticking. Serve in soup bowls.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!