This quick-to-fix vegetable chowder includes beans for added protein and dietary fiber. Cannellini are large white Italian kidney beans; if they are not available substitute navy beans.
Makes 5 (1-1/2-cup) servings
|1/2||cup chopped onion|
|1/2||cup chopped celery|
|2||cups cubed peeled potatoes|
|1||cup sliced carrots|
|1||can (15 ounces) cream-style corn|
|1||can (15 ounces) cannellini beans or navy beans, rinsed and drained|
|1/4||teaspoon dried tarragon leaves|
|1/4||teaspoon black pepper|
|2||cups low-fat (1%) milk|
- Spray 4-quart Dutch oven or large saucepan with nonstick cooking spray; heat over medium heat until hot. Add onion and celery. Cook and stir 3 minutes or until crisp-tender.
- Add water and salt. Bring to a boil over high heat. Add potatoes and carrots. Reduce heat to medium. Simmer, covered, 10 minutes or until potatoes and carrots are tender.
- Stir in corn, beans, tarragon and pepper. Simmer, covered, 10 minutes or until heated through.
- Stir milk into cornstarch in medium bowl until smooth. Stir into vegetable mixture. Simmer, uncovered, until thickened.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||6 %|
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