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

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

:: TOP ::