Veggie Chowder
Simple & Delicious
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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: Other stovetop
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.