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.


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Veggie Chowder

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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.


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