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Vegetable and Herb Chowder
Source: dLife

Creamy potato, pepper, and green bean chowder with plenty of fresh herbs.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 156.0
Total Carbs 21.5 g
Dietary Fiber 4.5 g
Sugars 7.0 g
Total Fat 5.7 g
Saturated Fat 3.6 g
Unsaturated Fat 0.1 g
Potassium 315.9 mg
Protein 3.7 g
Sodium 269.2 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  butter
1 each  medium onions
1 each  fresh leeks
1 each  medium celery stalks
1 each  chopped green bell peppers
2 tbsp  chopped parsley
1 tbsp  white all purpose flour
5 cup  low sodium vegetable broth
12 oz  Potatoes, skin, fresh
0 1/2 tsp  ground thyme
1 each  bay leaves
1 cup  fresh green beans
0 1/2 cup  fat free milk
1 pinch  salt and pepper
  1. Melt the butter in a heavy pan and add onion, leek, celery, yellow or green pepper, and parsley. Cover and cook gently over low heat until vegetables are soft.
  2. Add flour and stir until well blended. Slowly stir in the stock.
  3. Bring the mixture to a boil, stirring frequently.
  4. Add potatoes, thyme, and bay leaf.
  5. Simmer uncovered 10 minutes.
  6. Add beans and simmer an additional 10-15 minutes until vegetables are tender.
  7. Stir in milk, season with salt and pepper to taste.
  8. Heat through, remove thyme stalks and bay leaf before serving.

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