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|
|1-1/2||cups broccoli florets|
|3/4||cup evaporated skimmed milk|
|2||tablespoons all-purpose flour|
|Jalapeño pepper sauce (optional)|
- 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.
|Calories from Fat||3 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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