Veggie Chowder

VICKI KERR • Portland, Maine This brothy soup features potatoes, carrots and corn for a delightful entree. Since it’s not too heavy, it would also be nice alongside sandwiches.

Veggie Chowder

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups reduced-sodium chicken broth

  • 2

    cups cubed peeled potatoes

  • 1

    cup chopped carrots

  • ½

    cup chopped onion

  • 1

    can (14-¾ ounces) cream-style corn

  • 1

    can (12 ounces) evaporated milk

  • ¾

    cup shredded cheddar cheese

  • ½

    cup sliced fresh mushrooms

  • ¼

    teaspoon pepper

  • 2

    tablespoons real bacon bits

Directions

1. In a large saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. 2. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.


Nutrition

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