Monday, February 22, 2010

Veggie Chowder

This is a great and simple soup to make! I would add some garlic and maybe some celery next time.  It goes great with sandwiches or french bread!  I would also add the mushrooms a little before the last of the recipe.  They weren't as cooked as I usually like them.

Veggie Chowder
Start to finish: 30 minutes
  • 2 cups reduced-sodium chicken broth
  • 2 cups cubed peeled potatoes
  • 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 real bacon bits
  • In a large saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.
  • Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.
7 Servings
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