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Title: New England Clam Chowder Soup (P/c) Categories: Soups, Presto, Pressure, Cooker Yield: 6 servings 4 Potatoes; diced 1 Onion; finely chopped 3 Ribs celery; finely sliced 1 ts Salt 1/8 ts White pepper 2 1/2 c Water 2 tb Flour 4 c Skim milk 2 tb Low cholesterol margarine 1 qt Clams Place potatoes, onion, celery, pepper and water in cooker. Close cover securely. Place pressure regulator on vent pile and COOK 5 MINUTES with pressure regulator rocking slowly. Let pressure drop on its own accord. Moisten flour with part of milk. Beat until smooth and stir in remaining milk. Beat until smooth and stir in remaining milk. Stir mixture and margarine into soup and simmer, uncovered, to thicken. Add 1 quart clams to soup and simmer, uncovered, 3 minutes, stirring occasionally. 6 servings. Per serving: 145 Calories, 4 g fat, 7 mg cholesterol Formatted by Mary Wilson, BVWB02B of San Diego.
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