This also makes a great clam chowder!
Label
DIRECTIONS:
BRING 6 CUPS WATER TO A ROLLING BOIL, GRADUALLY WHISK IN SOUP MIX, MAKING SURE ALL INGREDIENTS ARE BLENDED. REDUCE HEAT AND SIMMER 20 MINUTES, STIRRING OFTEN. FOR A THICKER SOUP USE 4 CUPS OF WATER.
BE CREATIVE:
ADD COOKED SHREDDED CHICKEN, DICED HAM OR ANY ADDITIONAL VEGETABLES.
NEW ENGLAND SYLE CLAM CHOWDER:
HEAT 3 CUPS OF WATER AND TWO CUPS OF MILK TO A SOFT BOIL. WHISK IN PACKAGE AND ADD TWO CANS OF MINCED CLAMS. REDUCE HEAT AND SIMMER 30 MINUTES.
INGREDIENTS:
DEHYDRATED POTATOES, ONIONS, CARROTS AND GARLIC, FOOD STARCH-MODIFIED, SOYBEAN OIL, CORN SYRUP SOLIDS, POTATO FLOUR, CHEDDAR CHEESE (PASTEURIXED MILK, CHEESE CULTURES, SALT AND ENZYMES), WHEY, SALT, HYDROLYZED SOY PROTEIN, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURES, SALT AND ENZYMES), NATURAL FLAVOR, SODIUM CASEINATE, RENDERED CHICKEN FAT, MONO AND DIGLYCERIDES, DISODIUM INOSINATE AND DISODIUM GUANYLATE, SOY LECITHIN, LACTIC ACID, TURMERIC.
CONTAINS: MILK AND SOY Products
NUTRITIONAL FACTS:
SERVING SIZE 1/6TH PACKAGE (31g)
SERVINGS PER CONTAINER 6
AMOUNT PER SERVING:
CALORIES 130
CALORIES FROM FAT 50
TOTAL FAT 6g
SATURATED FAT 1g
TRANS FAT 0g
CHOLESTEROL 4mg
SODIUM 625mg
TOTAL CARBOHYDRATE 17g
DIETARY FIBER less than 1g
SUGARS 2g
PROTEIN 3g
