Midwest Chowder

 

Makes 18 servings (1 cup each) 

 

Ingredients:

 

4 cups chicken broth

1 medium onion, chopped

1 medium green pepper, chopped

3 large carrots, peeled and chopped

3 stalks of celery with leaves, chopped

4 large potatoes, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup light butter

1/4 cup flour

2 cups skim or 1% milk

1 can (14.5 oz) creamed corn

 

Directions:

 

1. In a large pot, add chicken broth, onion, green pepper, carrots, celery, potatoes, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes, or until vegetables are tender.

2. In a separate sauce pan, melt butter over medium heat. Whisk in flour until thoroughly mixed and coarse in appearance. Slowly whisk in milk, stirring continuously until smooth and thickened.

3. Stir milk mixture and creamed corn into vegetable mixture and simmer another 10 minutes.

4. Serve in individual bowls.

 

 

Nutrition Information: 89 calories, 1g fat, 16g carb, 3g protein