Tuesday, April 7, 2009

Soup recipe

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.


Jennifer said...

You won't believe this but I made this soup for dinner two nights ago because of the snow. I wanted some soup because of the cold and veggie chowder sounded really good.

Too funny that you should post this.

At Home With Amy said...

Mary this recipe sounds really good. I will be trying it soon.
Thanks for stopping by my blog yesterday. I hope you liked it.