Lunch: Veggie Chowder Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 7
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
