Squash-Potato Chowder
Serves 2 Total Cost $3.36
Ingredients
Directions
1 tablespoonmargarine
2cups 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 291Fat 9gm %Calories from fat 28% Carbohydrates 40gm %Calories from carbs 55% %Calories from protein 18%

Protein 13g Dietary Fiber 5gm Vitamin A 19548IU Calcium 384mg Iron 2mg Vitamin C 22mg Cholesterol 12mg Sodium 1445mg