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Veggie Chowder

 Veggie Chowder
This brothy soup features potatoes, carrots and corn for a delightful entree. Since it's not too heavy, this soup would also be nice alongside sandwiches. —Vicki Kerr, Portland, Maine
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups cubed peeled potatoes
  • 2 cups reduced-sodium chicken broth
  • 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 bacon bits

Directions

  • In a large saucepan, combine potatoes, broth, carrots and onion;
  • bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or
  • until vegetables are tender.
  • Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6
  • minutes longer or until heated through. Sprinkle with bacon bits.
  • Yield: 6 servings (1-3/4 quarts).
Nutritional Facts: 1 cup equals 208 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 637 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.