Swiss Orzo Chowder
Orzo is a rice-shaped pasta made from semolina and durham wheat. You may find it in your supermarket under the name rosamarina.
Makes 4 servings
|1-1/4||cups canned fat-free reduced-sodium chicken broth|
|1||cup frozen cut green beans|
|1/2||cup shredded carrot|
|1/3||cup (2 ounces) uncoooked orzo or rosamarina|
|1||teaspoon dried basil|
|1/4||teaspoon black pepper|
|1/2||cup sliced yellow summer squash or zucchini|
|2-1/2||cups fat-free (skim) milk, divided|
|3||tablespoons all-purpose flour|
|1/4||cup shredded low-fat Swiss cheese|
- Combine broth, green beans, carrot, orzo, basil and pepper in medium saucepan. Bring to a boil over high heat; reduce heat to medium-low. Cover; simmer 10 minutes. Add squash. Cover; simmer about 2 minutes or until vegetables are tender.
- Mix 1/2 cup milk and flour together in small bowl until smooth. Stir into vegetable mixture. Stir in remaining 2 cups milk. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 1 minute more. Stir in Swiss cheese; heat until melted.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||11 %|
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