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Recipe
Carrot Chowder Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 78 | 50% |
| Total Fat 8.63g | 11% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.53g | |
| Cholesterol 39mg | 13% |
| Sodium 371mg | 15% |
| Potassium 423mg | 12% |
| Total Carbs 7.67g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.51g | 3% |
| Protein 11.6g | 19% |
Ingredients Convert Measures
- 1 lb grnd beef browned, liquid removed
- 1/2 c. minced celery
- 1/2 c. minced onion
- 1 c. minced green pepper
- 2 1/2 c. grated carrots
- 1 can tomato juice - (32 ounce)
- 2 can cream of celery soup
- 1 1/2 c. water
- 1/2 tsp garlic salt
- 1/2 tsp marjoram
- 1 tsp sugar
- 1/2 tsp salt
- Shredded Montery Jack cheese
Directions
- Bring all but cheese to a boil; simmer till vegetables are tender. Sprinkle each serving with cheese.
- This recipe yields 8 servings.
