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Potato-Clam Chowder

Potato-Clam Chowder
  • Prep 10 min
  • Total 50 min
  • Servings 4
Soup from a potato mix? We're talking fast and flavorful!
Updated November 9, 2010

Ingredients

  • 4 cups hot water
  • 1 box (4.7 oz) Betty Crocker™ au gratin potatoes
  • 1/2 teaspoon salt, if desired
  • 1 cup frozen corn
  • 1 cup frozen broccoli florets
  • 3 cups milk
  • 1 small onion, chopped (1/4 cup)
  • 2 cans (6 1/2 ounces each) minced clams, undrained

Steps

  • 1
    Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
  • 2
    Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
  • 3
    Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.

  • From clam to ham. Use 1 cup chopped fully cooked ham in place of the canned clams.
  • No more tears! Bags of frozen diced onions are available with the other vegetables in the freezer case.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
900mg
38%
Potassium
860mg
25%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
13%
Sugars
11g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
110%
110%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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