Penn Herb Wellness Guide
15 Minute Curry Vegetable Chowder
Kate Miller
Keep any extras in the freezer for those days when your soup craving just can’t be tamed.
Ingredients
- 1 12 oz bag frozen vegetable blend (such as broccoli, cauliflower, and carrots)
- 4 cups chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- 4 Tbs butter
- 1/8 tsp crushed red pepper flakes
- 1 1/2 tsp curry powder
- 1/4 cup flour
- 1 3/4 cups whole milk
- Additional salt and pepper, to taste
Directions
- Pour the frozen vegetables into a large pot and pour chicken stock on top. Stir in salt and pepper.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- While the vegetables simmer, melt butter with crushed red pepper flakes. Stir in curry powder and flour. Cook for 2 minutes.
- Stir in vegetables with chicken stock and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the vegetables in the chicken stock until desired consistency.
- Bring back to a boil and slowly stir in milk. Cook for another minute or so, just until incorporated and thickened.
Nutrition Facts
Calories 225
Calories from Fat 109 (48%)
(19%)Total Fat 12g
(35%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(12%)Cholesterol 35mg
(33%)Sodium 800mg
(9%)Potassium 307mg
Total Carbohydrate 21g
(10%)Dietary Fiber 2g
Sugars 6g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.