a-maize-ing chowder

Categories
Soups
Low-fat
Lunch
Yield
4 Servings
MeasureIngredient
1 cup Sliced leek or onion
1 cup Sliced carrot
1 small Baking potato cubed
1 cup Defatted chicken broth
2 cups Evaporated skim milk
1 cup Frozen whole kernel corn
2 tablespoons Chopped parsley
  Salt & pepper to taste

1. In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt and pepper. 5. Serve sprinkled with parsley.

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