Veggie Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings (1-3/4 quarts).
Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. —Vicki Kerr, Portland, Maine
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
-
1.
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.
-
2.
Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.
Nutrition Facts
1 cup: 191 calories, 5g fat (2g saturated fat), 15mg cholesterol, 505mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC