tiberio - lowfat corn chowder

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Spicy Corn Chowder

 

Recipe By :Jeanne Tiberio

Serving Size : 4 Preparation Time :0:00

Categories : Jeanne_Tiberio New Import

Vegetarian VegHomestyle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium potatoes -- peeled and cubed

1 Tablespoon canola or olive oil

1/2 large green or red bell pepper -- chopped

1/2 cup chopped onion

1 cup vegetable broth

8 ounces corn Niblets (frozen)

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

1 1/2 cups skim milk

2 Tablespoons flour

12 ounces evaporated skim milk

hot pepper sauce (optional) -- to taste

 

Microwave the potatoes 3 or 4 minutes, until they cut easily, but are not fully

cooked.

 

In a large soup pot, saute green pepper and onion in oil until tender. Add

broth, corn, potatoes, cumin and pepper. Cook ten minutes more. Meanwhile, pour

1% cups milk into bowl; whisk in flour until well-blended. Add evaporated milk

and mix well. Slowly pour into saucepan. Cook on low heat for 7 to 10 minutes,

stirring constantly until mixture thickens slightly Add hot pepper sauce, if

desired.

 

Description:

" Soups and Salads page 74 "

Source:

" Vegetarian Homestyle Cooking 1998 "

S(VegRecipes):

" Hanneman (kitpath) on 15-Mar-2002 "

Start to Finish Time:

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 337 Calories; 5g Fat (13.4% calories from

fat); 16g Protein; 59g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 563mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk;

1 Fat.

 

NOTES : Chowder does not have to be fattening to taste rich. You can use frozen

diced potatoes or leave the skin on new red potatoes if you want to save time.

 

Nutr. Assoc. : 0 0 0 0 0 2873 0 0 0 0 0 0

 

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