Broccoli And Potato Chowder

Recipe Ingredients

1		Fat-free reduced-sodium chicken broth - (14 oz)
1 cup	237ml	Sliced leeks
1/2 cup	118ml	Cubed peeled potato
1/3 cup	20g / 0.7oz	Fresh corn kernels or frozen corn
1		Mild green chilies - (4 oz)
3/4 teaspoon	3.8ml	Paprika
1 1/2 cups	219g / 7.7oz	Broccoli florets
3/4 cup	177ml	Evaporated skimmed milk
2 tablespoons	30ml	All-purpose flour
		Jalapeño pepper sauce - (optional)

Recipe Instructions

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.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Starch, 1/2 Milk, 3 Vegetable.

Nutrition Facts: Calories 280; Calories from Fat 3%; Total Fat 1g; Saturated Fat 1g; Protein 19g; Carbohydrates 51g; Cholesterol 3mg; Sodium 311mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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