Creamy Broccoli Potato Chowder Recipe | Easy & Healthy

INGREDIENTS

1 can (about 14 ounces) fat-free reduced-sodium chicken broth 1 cup sliced leeks 1/2 cup cubed peeled potato 1/3 cup fresh or frozen corn 1 can (about 4 ounces) mild green chilies 3/4 teaspoon paprika 1‑1/2 cups broccoli florets 3/4 cup evaporated skimmed milk 2 tablespoons all-purpose flour Jalapeño pepper sauce (optional)

PREPARATION:

1. In medium saucepan combine broth, leeks, potato, corn, chilies and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.
2. Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

This recipe appears in: Chowders NUTRITIONAL INFORMATION: Fiber 5 g Carbohydrate 51 g Cholesterol 3 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 3 % Calories 280 Protein 19 g Sodium 311 mg DIETARY EXCHANGE: Vegetable 3 Milk 1/2 Starch 2