Southwestern Corn Chowder

By Tonya_Speed

NUTRITION per serving: 321 Calories; 6g Fat; 20g Protein; 55g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 444mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat. Points: 6

Ingredients

• 1 tablespoon unsalted butter
• 2 scallions, white and green parts separated and thinly sliced
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
• 20 ounces frozen whole kernel corn
• 2 (14.5-oz.) cans low sodium chicken broth
• 2 cups low fat milk

Preparation

Step 1

Melt the butter in a saucepan over medium heat; add white parts of scallions, carrots, chili powder, oregano and salt and pepper to taste; cook, stirring occasionally, until scallions are soft. Add potatoes, corn, broth and milk. Bring to a boil over medium-high heat then reduce to a simmer. Cook until potato is soft, 15 to 20 minutes. Stir in green part of scallions and season with salt and pepper.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe); add some whole grain rolls and butter.
GLUTEN FREE: Make sure chicken broth is gluten free.