REC: Butter Bean & Corn Chowder

[Guest guest]

Title: Butter Bean & Corn Chowder

Categories: Soups

Yield: 4 Servings

 

1 c Vegetable broth

2 c Butter beans,cooked

15 oz creamed corn,Canned

1 sm Carrot,coarsely chopped

1/4 c Celery,finely chopped

1/2 t Oregano

Salt and pepper,To Taste

 

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: 202 Cal (10% from Fat, 14% from Protein, 76% from Carb); 8

g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 41 g Carb; 7 g Fiber;

57 mg Calcium; 3 mg Iron; 922 mg Sodium; 0 mg Cholesterol

 

 

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