[blindweightwatcher] Veggie Chowder
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Thu, 19 Feb 2009 05:48:40 -0600
Veggie Chowder
Simple & Delicious
This brothy soup features potatoes, carrots and corn for a delightful
entrée. Since it's not too heavy, this soup, created by Vicki Kerr of
Portland, Maine would also be nice alongside sandwiches.
SERVINGS: 7
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
2 cups reduced-sodium chicken broth
2 cups cubed peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons real bacon bits
Directions:
In a large saucepan, combine the broth, potatoes, carrots and onion.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or
until vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6
minutes longer or until heated through. Sprinkle with bacon. Yield: 7
servings.
Nutrition Facts
One serving: 1 cup Calories: 178 Fat: 3 g Saturated Fat: 2 g Cholesterol:
12 mg Sodium: 554 mg Carbohydrate: 29 g Fiber: 2 g Protein: 11 g Diabetic
Exchange: 2 starch, 1/2 fat.
http://www.tasteofhome.com/Recipes/Veggie-Chowder
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