Veggie Chowder

Lunch

Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich.

Average Rating: 4.327272

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 servings (1-3/4 quarts).

Ingredients

2 cups cubed peeled potatoes
2 cups reduced-sodium chicken broth
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 teaspoon pepper
2 tablespoons bacon bits

Instructions

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

Nutrition Facts

1 cup: 191 calories, 5g fat (2g saturated fat), 15mg cholesterol, 505mg sodium, 29g carbohydrate (10g sugars, 2g fiber), 11g protein.
Diabetic Exchanges:
2 starch, 1/2 fat.