Quick Squash-Potato Chowder
10 ingredients
9 steps
Ingredients
- 1 tablespoon margarine (or butter)
- 2 cups cubed summer squash, such as zucchini (or sunburst, pattypan, or crookneck squash)
- 1 cup sliced carrot
- 12 cup chopped onion
- 1 garlic clove, minced
- 34 teaspoon dried thyme, crushed
- 18-14 teaspoon pepper
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 2 cups milk
- fresh thyme sprigs (optional) or sliced green onion (optional)
Directions
-
1In a large saucepan melt margarine or butter over low heat.
-
2Add squash, carrot, onion, garlic, dried thyme, and pepper.
-
3Cover and cook 15 to 20 minutes or till vegetables are crisp tender, stirring occasionally.
-
4Stir in condensed soup and milk.
-
5Bring to boiling; reduce heat.
-
6Simmer, covered, 5 minutes.
-
7Ladle into bowls.
-
8Garnish with thyme sprigs or sprinkle with green onion, if desired.
-
9Makes 6 side-dish servings.
Products Matching These Ingredients
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