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Creamy Vegetable Chowder

Thursday, January 01, 2004
American/Appetizers-Side Dish
6 servings, 1 2/3 cups each
Vegetable oil cooking spray1 cup chopped onion
2 cups water
2 tablespoons chicken flavored bouillon granules
3 cups cubed, peeled potatoes
1 cup diced carrots
1 cup chopped celery
1 can (15 ounces) whole kernel corn, drained
1 box (10 ounces) frozen chopped spinach
4 cups fat-free milk
6 tablespoons flour
1/2 teaspoon salt
1. Spray a 6-quart pan with vegetable oil cooking spray. Sauté onions over medium-high heat until clear.
2. Add next 7 ingredients (water, bouillon, potatoes, carrots, celery, corn and spinach); simmer covered 15 minutes or until vegetables are tender.
3. Whisk together milk, flour and salt in a small bowl. Add to vegetable mixture. Boil 3 minutes or until slightly thickened.
Nutrition Facts:
225 calories, 45g carbohydrate, 11g protein, 1g fat, 0.3g saturated fat, 2.9g cholesterol, 5.6g dietary fiber, 1,534mg sodium

Exchanges per serving
2 1/2 starch, 1 vegetable
Adapted recipe by Jennifer Parham, RD, LD
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