The weather has been anything but spring like around here, so I've been trying new soup recipes. This one is excellent. If you are a Weight Watcher, it counts as three points for a 1-cup serving. I got the recipe from Taste of Home Healthy Cooking.
2 cups reduced-sodium chicken broth
2 cups cubed peeled potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 can (14 3/4 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 teaspoon pepper
2 tablespoons real bacon bits (I left these out)
In a large saucepan combine the broth, potatoes, carrots, and onion. Bring to a boil, reduce heat, and simmer uncovered for 10 to 15 minutes or until vegetables are tender. Add corn, milk, cheese, mushrooms, and pepper. Cook and stir 4 to 6 minutes longer or until heated through. If you are using the bacon bits, sprinkle the soup when you serve.