Hearty Vegetable Chowder

This recipe is taken from the 1989 Milk Calendar. This is the Hearty Vegetable Chowder recipe.

  • Prep: 10 min
  • Cooking: 20 min
Yields 7 servings
hearty vegetable chowder

Ingredients

  • 2 slices bacon diced
  • 1/2 cup (125 mL) chopped onion
  • 1 cup (250 mL) beef broth
  • 1 can (14 oz/398 mL) spaghetti sauce
  • 1 cup (250 mL) water
  • 1/4 tsp (1 mL) dried basil crushed
  • 2 cups (500 mL) frozen mixed vegetables or 1/2 cup (125 mL) fusilli pasta
  • 2 cups (500 mL) Milk
  • 2 tbsp (30 mL) all-purpose flour
  • Salt and pepper to taste
  • Grated Canadian Parmesan cheese to taste

Preparation

Cook bacon until crisp in large saucepan; drain; reserve drippings. Set bacon aside. Cook onion in bacon drippings until tender.

Stir in beef broth, spaghetti sauce, water and basil. Add vegetables and pasta. Bring to a boil. Reduce heat, cover and simmer 10 min or until vegetables are tender.

Combine milk and flour until smooth. Stir into chowder. Cook and stir until mixture comes to a boil and thickens. Add salt and pepper to taste.

Sprinkle reserved bacon and Canadian Parmesan cheese over each serving if desired.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 175 Calories
Protein: 8 g
Carbohydrate: 23 g
Fat: 6 g
Fibre: 2.1 g
Sodium: 572 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 119 mg
Niacin: 26 %
Vitamin A: 26 %
Riboflavin: 19 %
Selenium: 17 %