lunch recipe · #04366
Parsley Parmesan Asparagus Green Pea Chowder
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep20 min
Cook42 min
Inactive0 min
Total62 min
Ingredients
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 2 tbspUnsalted Butter
- 3 tbspCornstarch
- 10 ozAsparagus
- 10 ozGreen Peas
- 2 cupsSkim Milk
- 4 ozParmesan Cheese
- 2 tbspParsley
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Asparagus, Green Peas, draining and rinsing any canned ingredient.
- Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Asparagus, Green Peas with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
- Whisk the Cornstarch into the liquid ingredient among the Skim Milk, Parmesan Cheese, Parsley, stir all of the Skim Milk, Parmesan Cheese, Parsley into the pot, and simmer gently until the chowder thickens. Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 13.8 g
- Carbohydrates
- 20.8 g
- Fat
- 9 g
- Fiber
- 4.2 g
- Sodium
- 1,097.3 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.