President Washington Chowder Soup
Created by dienia b on January 27, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 45m
- Recipe #42263
Ingredients
- 2 pounds potatoes, peeled, sliced
- 1 cup white onion, diced
- 1 1/2 cups water
- 1/2 teaspoon salt
- 15 ounces stewed tomatoes (1 can)
- 15 ounces corn (1 can)
- 1/2 cup green bell pepper, minced
- 2 cups milk
- 1/8 teaspoon baking soda
- 1/2 teaspoon celery salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
How to Make
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Step 1: Slice two medium sized potatoes (one and a half cups sliced), a small white onion and cook in one and a half cups of salted water.
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Step 2: When tender, add one cup of stewed tomatoes, one cup of canned corn and a minced green pepper.
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Step 3: Bring to the boiling point and cook for five minutes.
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Step 4: Heat one pint of rich milk (or 1/2 and 1/2) in another pan.
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Step 5: Add an eighth of a teaspoon of baking soda to the cooked vegetables and combine the mixtures.
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Step 6: Add hot milk in.
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Step 7: Add salt, paprika and celery salt to taste and serve as hot as possible.
Nutritional Facts
- Serving Size: 1 (407.1 g)
- Calories 213.6
- Total Fat - 3.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 9 mg
- Sodium - 690.4 mg
- Total Carbohydrate - 41.2 g
- Dietary Fiber - 5.7 g
- Sugars - 9 g
- Protein - 7.1 g
- Calcium - 122.7 mg
- Iron - 1.5 mg
- Vitamin C - 33.3 mg
- Thiamin - 0.2 mg