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Broccoli Potato Chowder
YIELD Makes 2 servings
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INGREDIENTS
| 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) | |
PREPARATION:
- 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 appears in:
Chowders
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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