Confetti Chowder
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1/2 cup chopped onion
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup all-purpose flour
1/2 tsp. pepper
1/4 tsp. sugar
3 cups skim milk
1 cup low-sodium chicken broth
1 cup frozen whole kernel corn, thawed
1 cup diced fully cooked low-fat ham
1/2 cup frozen peas, thawed
1 jar (2-oz.) sliced pimientos, drained
1 cup (4-Z.) shredded reduced-fat cheddar cheese
In a Dutch oven coated with nonstick cooking spray, sauté carrots, zucchini,
broccoli, onion and celery for about 5 minutes or until crisp-tender. Sprinkle
flour, pepper and sugar over vegetables; mix well.
Stir in milk and broth; cook and stir until thickened and bubbly. Add corn,
ham, peas and pimientos; cook and stir until heated through. Remove from the
heat; stir in cheese until melted.
Yield 8 Servings (2 qts).
Per (1 cup) Serving: 163 Cal; Total Fat 5 g (Sat Fat 3 g); 18 g Carb;
21 mg Cholesterol; 341mg Sodium; 15 g Protein.
Exchanges: 2 Meat; 1 Starch; 1 Fat.
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