Broccoli And Potato Chowder Recipe

• 1 can fat-free reduced-sodium chicken broth (14 ounce)
• 1 c. sliced leeks
• 1/2 c. cubed peeled potato
• 1/3 c. fresh corn kernels or possibly frzn corn
• 1 can mild green chilies - (4 ounce)
• 3/4 tsp paprika
• 1 1/2 c. broccoli florets
• 3/4 c. evaporated skimmed lowfat milk
• 2 Tbsp. all-purpose flour Jalapeno pepper sauce (optional)

1. In medium saucepan combine broth, leeks, potato, corn, chilies and paprika.
2. Bring to a boil.
3. Reduce heat and simmer, covered, 10 to 15 min or possibly till vegetables are tender.
4. Add in broccoli; simmer 3 min.
5. Whisk lowfat milk into flour.
6. Stir into vegetable mix.
7. Cook, stirring constantly, till soup comes to a boil and thickens slightly.
8. Season to taste with pepper sauce, if you like.
9. This recipe yields 2 servings.

chicken broth, leeks, potato, fresh corn kernels, green chilies, paprika, broccoli florets, milk, flour

Taken from cookeatshare.com/recipes/broccoli-and-potato-chowder-92575 (may not work)