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Broccoli Potato Chowder


Makes 2 servings


1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) mild green chilies
3/4 teaspoon paprika
1-1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)


  1. 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.
  2. 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.

Nutritional Information

Fiber 5 g
Carbohydrate 51 g
Cholesterol 3 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 3 %
Calories 280
Protein 19 g
Sodium 311 mg

Dietary Exchange

Vegetable 3
Milk 1/2
Starch 2

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