** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the celery, potatoes and onions in just enough water to cover them; until tender.
2. Combine the milk and the flour, stirring out the lumps, and then add to the vegetables stirring until mixture has thickened.
3. Season with salt and pepper, and then melt the butter on top.
4. NOTES : Chopped hard boiled eggs can be added to this if you like a real chowder.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Potato, Celery, Onion allergies.
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