Cheese Vegetable Chowder
Source of Recipe
Healthy Exchanges Cookbook
Recipe Introduction
Makes 4 1-1/2-cup servings. 3 pts. per serving.
List of Ingredients
- 2 cups (1 16-oz. can) FF low sodium chicken broth
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups skim milk
- 3 T. flour
- 1 scant cup (3-3/4-oz.) shredded RF cheddar cheese
- 1 tsp. dried parsley flakes
- 1/8 tsp. black pepper
Instructions
- In a medium saucepan, combine chicken broth, carrots, celery and onion. Bring mixture to a boil. Reduce heat and simmer until vegetables are tender.
- In a covered jar, combine milk and flour; shake well. Pour into broth mixture.
- Add cheese, parsley flakes and pepper. Continue cooking until thick and bubble, stirring often.
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