{"id":520,"date":"2007-05-16T21:58:25","date_gmt":"2007-05-16T21:58:25","guid":{"rendered":"http:\/\/166.62.41.2\/~holaamericanews\/2007\/05\/16\/root-vegetable-chowder\/"},"modified":"2022-07-17T14:18:44","modified_gmt":"2022-07-17T19:18:44","slug":"root-vegetable-chowder","status":"publish","type":"post","link":"https:\/\/holaamericanews.com\/es\/root-vegetable-chowder\/","title":{"rendered":"Root Vegetable Chowder"},"content":{"rendered":"
Advertisements<\/div>\"\"<\/a><\/div>

\"rootvegetablechowdersouppic\"<\/a>Sponsored By Siempre Mujer Magazine\u00a0<\/strong><\/span><\/p>\n

Mix and match the amounts of root vegetables to find the blend you like.<\/span><\/p>

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\n

Per serving:<\/span><\/p>\n

177 calories\u00a0 1g total fat (0g sat. fat)
\n3mg cholesterol\u00a0\u00a0\u00a0\u00a0\u00a0 387 Sodium
\n5g fiber\u00a0\u00a0 10g protein
\n<\/span>34g carbohydrate<\/span><\/p>\n

<\/p>\n

Ingredients:<\/span><\/strong><\/p>\n

Nonstick cooking spray <\/span><\/p>

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\n

2 <\/span><\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 leeks, thinly sliced (2\/3 cup) <\/span><\/p>\n

2 <\/span><\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cloves garlic, minced <\/span><\/p>

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1<\/span><\/strong>\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 small sweet potato, peeled and chopped (1 cup) <\/span><\/p>\n

2<\/span><\/strong>\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 cups<\/strong> assorted chopped, peeled root vegetables (such as parsnips, turnips, rutabagas, and\/or carrots) <\/span><\/p>

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1<\/span><\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 14-ounce can reduced-sodium chicken broth <\/span><\/p>\n

1\u00a0 <\/span><\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0 12-ounce can evaporated fat-free milk <\/span><\/p>\n

1\/4<\/span><\/strong>\u00a0 \u00a0 teaspoon<\/strong> fennel seeds, crushed <\/span><\/p>\n

1\/8<\/span><\/strong> \u00a0\u00a0 \u00a0teaspoon<\/strong> ground black pepper <\/span><\/p>\n

\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ground black pepper (optional) <\/span><\/p>\n

\u00a0<\/span><\/p>\n

Directions:<\/span><\/strong><\/p>\n

1. Lightly coat an unheated medium saucepan with nonstick cooking\u00a0spray. Preheat pan over medium heat. Add leeks and garlic; cook until \u00a0 tender. Add sweet potato, assorted root vegetables, and chicken broth.\u00a0 Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender. <\/span><\/p>\n

2. Remove from heat. Stir in evaporated milk, fennel seeds, and the 1\/8\u00a0teaspoon pepper. Transfer to a 1-1\/2- to 2-quart airtight storage container. Cover and chill overnight. <\/span><\/p>\n

\u00a03. To serve, transfer mixture to a medium saucepan. Heat through, but do not boil. Pack in four preheated* insulated thermal containers. Serve within 5 hours. If desired, sprinkle with additional pepper. Make 4\u00a0servings. <\/span><\/p>\n


\n*Test Kitchen Tip<\/strong>: To preheat, pour boiling water into thermal \u00a0\u00a0 containers. Let stand covered for 5 minutes. Drain and fill with hot soup.<\/span><\/p>\n

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Sponsored By Siempre Mujer Magazine\u00a0 Mix and match the amounts of root vegetables to find the blend you like. Per serving: 177 calories\u00a0 1g total fat (0g sat. fat) 3mg […]<\/p>\n","protected":false},"author":1,"featured_media":519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[42],"tags":[],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"es","enabled_languages":["en","es"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false}}},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t