Vicki says this is nice to serve alongside sandwiches..(maybe grilled cheese)
This brothy soup has potatoes, carrots and corn..it's not to heavy..it's just right...
2 clow sodium chicken broth, or vegetable broth
2 ccubed potatoes,peeled- i left some peel on red potatoes
1 cchopped carrots
1/2 cchopped onion
14 ozcan cream style corn
12 ozcan fat-free evaporated milk( like pet or carnation or kroger's)
3/4 cshredded reduced-fat cheddar cheese
1/2 csliced fresh mushrooms,optional
1/4 tspwhite pepper
2 Tbspreal bacon bits, optional
How to Make Veggie Chowder
- In a large saucepan, combine combine the broth,potatoes,carrots and onion. Bring to a boil.
- Reduce heat simmer, uncovered for 10-15 minutes or until vegetables are tender.(if using frozen)
Add the corn, milk, cheese, mushrooms and pepper.
Cook and stir 5 to 6 minutes longer or until heated through. Sprinkle bacon on each serving if desired.