Veggie Chowder
- Source
- Magazine clipping
- Serves
- 6
- Cook
- 30 min
This brothy soup with potatoes, carrots and corn is so easy to put together for dinner. And since it’s not too heavy, it also makes a light side for a sandwich.
Ingredients
- 2 cups cubed peeled potatoes
- 2 cups reduced-sodium chicken broth
- 1 cup chopped carrots
- ½ cup chopped onion
- 1 can (14¾ oz.) cream-style corn
- 1 can (12 oz.) fat-free evaporated milk
- ¾ cup shredded reduced-fat cheddar cheese
- ½ cup sliced fresh mushrooms
- ¼ tsp. pepper
- 2 Tbsp. bacon bits
Steps
- 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 the corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until soup is heated through. Sprinkle with bacon bits.
Notes
PER SERVING 208 cal., 4 g fat (2 g sat. fat), 14 mg chol., 637 mg sodium, 34 g carb., 3 g fiber, 12 g pro. Diabetic Exchanges: 2 starch, ½ fat.