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A-Maize-Ing Chowder


Home | Recipes | A
Low-fat/cal Lunch Soups/stews

Ingredients:

  • 1 c Sliced leek or onion
  • 1 c Sliced carrot
  • 1 sm Baking potato cubed
  • 1 c Defatted chicken broth
  • 2 c Evaporated skim milk
  • 1 c Frozen whole kernel corn
  • 2 tb Chopped parsley
  • Salt & pepper to taste

Directions:

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini