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Squash-Potato Chowder
Serves 2 Total Cost: $3.36
Ingredients
Directions
1 tablespoon
2 cups summer squash chopped

1 cup carrots chopped
1/2 cup onions raw, chopped
1/2 teaspoon garlic powder
3/4 teaspoon thyme, dried
1/4 teaspoon black pepper
10.75 oz soup, cream of potato, canned, condensed
2 cups skim milk

In a large saucepan melt margarine over medium low heat

Add squash, carrot, onion, garlic powder, dried thyme, and pepper

Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender, stirring occasionally
Stir in condensed soup and skim milk, Bring to boiling. Reduce heat. Cover and simmer for 5 minutes.
Ladle into soup bowls
Calories 291 Fat 9gm %Calories from Fat 28% Carbohydrates 40gm %Calories from Protein 18% Sodium 1445mg Protein 13g Dietary Fiber 5gm Vitamin A 19548IU Calcium 384mg Iron 2mg Vitamin C 22mg Cholesterol 12mg