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Broccoli And Potato Chowder

Courses: Soup
Serves: 2 people

Recipe Ingredients

1   Fat-free reduced-sodium chicken broth - (14 oz)
1 cup 237mlSliced leeks
1/2 cup 118mlCubed peeled potato
1/3 cup 20g / 0.7ozFresh corn kernels or frozen corn
1   Mild green chilies - (4 oz)
3/4 teaspoon 3.8mlPaprika
1 1/2 cups 219g / 7.7ozBroccoli florets
3/4 cup 177mlEvaporated skimmed milk
2 tablespoons 30mlAll-purpose flour
  Jalapeño pepper sauce - (optional)

Recipe Instructions

In medium saucepan combine broth, leeks, potato, corn, chilies and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Starch, 1/2 Milk, 3 Vegetable.

Nutrition Facts: Calories 280; Calories from Fat 3%; Total Fat 1g; Saturated Fat 1g; Protein 19g; Carbohydrates 51g; Cholesterol 3mg; Sodium 311mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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