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Spring Fling Chowder

NotesWhole Wheat Yogurt RollsKids Can!

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • Try using fresh or frozen broccoli instead of asparagus.
  • Try using canned green beans or diced tomatoes instead of peas.

Depending on their skills, show kids how to:

  • Wash and dry vegetables
  • Grate cheese

Ingredients

1 Tablespoon
vegetable oil
1
small onion, chopped
2 cups
fresh or frozen asparagus, chopped into small pieces
1 large potato, peeled and diced
3 cups
low-sodium chicken or vegetable broth (or use water) (see notes)
1 can
(15 ounces) cream-style corn
1 cup
peas, frozen or canned and drained
salt and pepper to taste
1⁄2 cup
grated cheddar cheese

Directions

  1. Heat oil in large pot over medium heat (300 degrees in an electric skillet). Sauté onion, asparagus and potato until soft, about 10 minutes.
  2. Add chicken or vegetable broth and corn. Cover and simmer until potato is tender, about 10 minutes.
  3. Add peas and simmer 2 to 3 more minutes.
  4. Season with salt and pepper, if desired. Top with cheese and serve warm.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • Try using fresh or frozen broccoli instead of asparagus.
  • Try using canned green beans or diced tomatoes instead of peas.
Photo of Spring Fling Chowder
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 09/24/18

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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