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  • Broccoli And Potato Chowder

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    Broccoli And Potato Chowder
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 can fat-free reduced-sodium chicken broth (14 ounce)
    • 1 c. sliced leeks
    • 1/2 c. cubed peeled potato
    • 1/3 c. fresh corn kernels or possibly frzn corn
    • 1 can mild green chilies - (4 ounce)
    • 3/4 tsp paprika
    • 1 1/2 c. broccoli florets
    • 3/4 c. evaporated skimmed lowfat milk
    • 2 Tbsp. all-purpose flour Jalapeno pepper sauce (optional)

    Directions

    1. In medium saucepan combine broth, leeks, potato, corn, chilies and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 min or possibly till vegetables are tender. Add in broccoli; simmer 3 min.
    2. Whisk lowfat milk into flour. Stir into vegetable mix. Cook, stirring constantly, till soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if you like.
    3. This recipe yields 2 servings.

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