Try this Baked Potato Chowder recipe, or contribute your own.
Suggest a better descriptionSource: Fix Freeze Feast
Cut cooled potatoes in half, lengthwise. Scoop out flesh; discard skins.
Melt butter in large stockpot over medium heat. Add onions, stir 5 minutes; add parsley through pepper and cook 2 minutes more.
Add flour and stir into a paste. Stir in water, half and half, and potato; stir frequently for up to 30 minutes, until thickened.
Stir in cheese.
If freezing, cool completely first.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 468 | ||
Calories from Fat: 170 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 59.6mg | 18 % | |
Sodium 200.8mg | 7 % | |
Potassium 1154mg | 30 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 60g | ||
Protein 13.8g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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