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Broccoli And Potato Chowder Recipe

by Global Cookbook

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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