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Veggie Chowder




Source of Recipe


internet


List of Ingredients




2 cups reduced-sodium chicken broth
2 cups cubed peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 (14-3/4 ounce) can cream-style corn
1 (12 ounce) can fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons real bacon bits

Recipe



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. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.

Serving Size: 7
Source: "Simple & Delicious (January/February 2007)"

Per Serving (excluding unknown items): 52 Calories; trace Fat (2.9% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

NOTES : Nutrition Facts: 1 cup equals 178 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 554 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein.