Menu

Potato-Clam Chowder

  • Save Recipe
Potato-Clam Chowder
  • Prep 10 min
  • Total 50 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Soup from a potato mix? We're talking fast and flavorful!
Updated Nov 9, 2010

Ingredients

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    From clam to ham. Use 1 cup chopped fully cooked ham in place of the canned clams.
  • tip 2
    No more tears! Bags of frozen diced onions are available with the other vegetables in the freezer case.

Nutrition

360 Calories, 5g Total Fat, 28g Protein, 50g Total Carbohydrate, 11g Sugars

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.
© 2021 ®/TM General Mills All Rights Reserved