Corn And Bean Chowder

By á-170456

Ingredients

• 2 cups low-sodium chicken or vegetable broth
• 2 carrots diced
• 2 celery stalks diced
• 1 small all-purpose potato diced
• 1 onion chopped
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1 cup drained rinsed canned cannellini beans
• 1 cup skim milk
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

In a large nonstick saucepan or Dutch oven, combine the broth, carrots, celery, potato and onion; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.

Stir in the corn, beans, milk and pepper; increase the heat and bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the corn is tender, about 3 minutes.

This recipe yields 4 servings.

Per Serving: 194 Calories, 2 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 214 mg Sodium, 36 g Total Carbohydrate, 7 g Dietary Fiber, 11 g Protein, 128 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 3.