Soup

Florida Veggie / Clam Chowder is for Soup.

Florida Veggie / Clam Chowder takes 15 minutes to prepare.

Florida Veggie / Clam Chowder takes 45 minutes to cook.

Florida Veggie / Clam Chowder makes 9 servings.

The ingredients for Florida Veggie / Clam Chowder are:

4 ? medium size Yukon Gold Potatoes cut in cubes
2 boxes or 9 tbsp Knorr Tomato Basil dry mix, 9 tbsp
1 large Can 51 oz can (3lb 3oz) or 5 cups Chopped Clam Doxsee
3 ? 4 medium stocks chopped Celery
1 large bag 32 oz, of Frozen Soup Veggies (Carrots, peas, corn, green beans, lima beans)
Or any combination of fresh vegetables you have on hand
1 can *Delmonte Zucchini w/ Italian Style Tomato Sauce or 1 ? cups fresh Zucchini sliced.
1 cup bottled or home made tomato basil pasta sauce
2 tbsp Cayenne Pepper
Black Pepper to taste and Salt optional

Here is how you make Florida Veggie / Clam Chowder:

Wash and cube potatoes leaving peals, place in a large stock pot and cover with water make sure that the water completely covets the potatoes, and then add 2 cups more water. When the potatoes are fork tender, {do not drain) add the frozen (or fresh vegetable) when the vegetable heated but still crisp, add Zucchini and turn to medium heat and add dry soup mix and black pepper, stir well and let heat for 3-5 minutes when Zucchini is tender place on simmer or low. To the simmering pot add the past sauce, and chopped celery, Clam, and Cayenne Pepper (more or less to taste) and salt (optional) Serves 8 ? 10 {2 ? cup servings}Number of Servings: 9Recipe submitted by SparkPeople user ZAHNASGRANDMA.

The nutritional information for Florida Veggie / Clam Chowder is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 171.4

• Total Fat: 5.2 g
• Cholesterol: 22.2 mg
• Sodium: 1,349.7 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 4.7 g
• Protein: 13.0 g

The dietary needs meet for Florida Veggie / Clam Chowder is Low Fat