Veggie Chowder
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
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
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.