A wonderful chowder well-suited to the wintry weather. It warms, comforts, and adds nutrition to enhance healing and good health. Spinach Chowder is also quite delicious.

Spinach Chowder

Spinach Chowder
Recipe type: Soups and Stews
Cuisine: American
Serves: 6 servings
  • 1 1/2 teaspoons canola oil
  • 1 medium yellow onion; diced
  • 1 medium red bell peppers; seeded and diced
  • 1 celery stalks; chopped
  • 1 garlic cloves (to 2); minced
  • 3 Cups water or vegetable stock
  • 2 Cups peeled, diced white potatoes; (about 2 medium)
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 package fresh spinach (10 ounce); rinsed, trimmed, and coarsely chopped (about 8 Cups)
  • 1 Cup milk, whole
  1. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell peppers, celery, and garlic, and cook, stirring, for 5 to 7 minutes.
  2. Add the water or stock, potatoes, parsley, oregano, thyme, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally. Stir in the milk and return to a gentle simmer. Remove from the heat and let stand for 10 minutes.
  3. To thicken, mash the potatoes against the side of the pan with the back of a spoon. Ladle the soup into bowls and serve hot.
Recipe Source: VEGETARIAN ENTERTAINING from the editors of Vegetarian Times - recipes by Jay Solomon
Nutrition Information
Serving size: each serving Calories: 128 Fat: 3 g Carbohydrates: 22 g Sodium: 243 mg Fiber: 4 g Protein: 4 g Cholesterol: 6 mg

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