Dilled Potato Chowder


Serves: 4
Total Calories: 445

Ingredients

1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 tablespoon margarine or butter
2 cups chicken broth
2 cups cubed, peeled potatoes
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 1/4 cups milk
1/4 cup all-purpose flour
2 slices bacon, crisp-cooked, drained, crumbled (optional)
1 package Keebler® Zesta® soup & oyster cracker

Directions:

1. In medium saucepan cook carrot, celery and onion in margarine or butter until tender. Add broth, potatoes, dillweed, salt, mustard and pepper. Bring to boil. Reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.

2. In small bowl gradually stir milk into flour. Stir into potato mixture. Cook, stirring frequently, until boiling. Boil for 1 minute. Ladle into serving bowls. Top with bacon, if desired. Serve with crackers.

*NOTE: For Swiss Dilled Potato Soup, just before serving stir 1 cup shredded Swiss cheese into hot soup until melted. Omit bacon.

Nutritional Facts:

Serves: 4
Total Calories: 445
Calories from Fat: 59

This Dilled Potato Chowder recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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