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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Cheddared Farmhouse Chowder
Yield: Makes 5 servings
Ingredients:
1
can (10-1/2 ounces) condensed reduced-fat cream of mushroom soup
1-1/2
cups fat-free milk or evaporated skimmed milk
1
bag (16 ounces) frozen corn, carrots and broccoli, thawed
2
medium baking potatoes, cut into 1/2-inch cubes
1/2
teaspoon dried thyme
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (optional)
1/2
cup frozen peas, thawed
1/4
teaspoon salt
3/4
cup (3 ounces) reduced-fat sharp Cheddar cheese, shredded
Preparation:
1.
Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
2.
Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired. Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently. Remove from heat, stir in peas and salt. Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
Nutritional Information:
| Serving Size: | |
| Sodium | 577 mg |
| Protein | 12 g |
| Fiber | 5 g |
| Carbohydrate | 43 g |
| Cholesterol | 18 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 19 % |
| Calories | 266 |
Dietary Exchange:
| Fat | 1 |
| Starch | 3 |
This recipe appears in:
Chowders
