Veggie Chowder
Serve this fast-to-fix chowder alongside sandwiches for a satisfying light meal.
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Ingredients
- 2 cups reduced-sodium chicken broth
- 2 cups cubed peeled potatoes
- 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 tsp. pepper
- 2 Tbsp. real bacon bits
Preparation
Step 1
In a large saucepan, combine the chicken broth, potatoes, carrots and onion. Bring to a boil. Reduce the heat; simmer, uncovered, for 10-15 minutes or until the vegetables are tender.
Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.
Per serving (1 cup): 178 calories, 3g fat, 12mg cholesterol, 554mg sodium, 29g carbohydrate, 2g fiber, 11g protein