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

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