Butter bean and corn chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vegetable broth |
| 2 | cups | Butter beans; cooked |
| 15 | ounces | Canned creamed corn |
| 1 | small | Carrot; coarsely chopped |
| ¼ | cup | Celery; finely chopped |
| ½ | teaspoon | Oregano |
| Salt and pepper to taste | ||
Directions
VEGETARIAN JOUR; NOV-DEC 94
In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.
Per serving: 193 cal; 1 g fat
Posted on GEnie Food & Wine RT Dec 18, 1994 by DEEANNE Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By MICHELLE BRUCE On 04-25-95