2 point value. V ----- Original Message ----- From: Jan Bailey To: blindweightwatcher@xxxxxxxxxxxxx Sent: Thursday, February 19, 2009 4:48 AM Subject: [blindweightwatcher] Veggie Chowder 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 ------------------------------------------------------------------------------ No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.0.237 / Virus Database: 270.11.1/1961 - Release Date: 02/19/09 18:45:00