Broccoli And Potato Chowder from Healthy Diabetic Recipes

Broccoli And Potato Chowder Recipe

Recipe Ingredients:

1 can fat-free reduced-sodium chicken broth, (14 oz)
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh corn kernels or frozen corn
1 can mild green chilies - (4 oz)
3/4 tsp paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tbsp all-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"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 2

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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