Potato-Corn Chowder

Yield: 5 servings (serving size: 1 1/2 cups)

Ingredients

• Cooking spray
• 3/4  cup  chopped green bell pepper
• 1/3  cup  chopped onion
• 2 3/4  cups  fat-free, less-sodium chicken broth
• 2  cups  chopped red potato
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/4  cup  cornstarch
• 2 1/4  cups  fat-free milk
• 2 1/4  cups  frozen whole-kernel corn
• 1  (2-ounce) jar diced pimiento, drained

Preparation

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green bell pepper and onion; sauté 5 minutes or until tender. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.

Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly. Stir in corn and diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened. Serve immediately.

Nutritional Information

Calories:

167 (0.0% from fat)

Fat:

0.9g (sat 0.2g,mono 0.0g,poly 0.0g)

Protein:

8.4g

Carbohydrate:

33.5g

Fiber:

2.6g

Cholesterol:

2mg

Iron:

0.0mg

Sodium:

606mg

Calcium:

0.0mg