[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]VEGGIE CHOWDER[/title][fusion_text]Week of February 10th-14th 2014
(Thanks to Taste of Home)
2 Cups Cubed Peeled Potatoes 2 Cups Reduced-Sodium Chicken Broth 1 Cup Chopped Carrots
1/2 Cup Chopped Onion 14 3/4 oz. Can Cream-Style Corn 1/4 Tsp. Pepper
1/2 Cup Sliced Fresh Mushrooms 12 oz. Can Fat-Free Evaporated Milk 2 Tbs. Bacon Bits
3/4 Cup Shredded Reduced-fat Cheddar Cheese
In a large saucepan, combine potatoes, broth, carrots and onion. Bring to a boil. Reduce heat and simmer uncovered, 10[15 minutes or until vegetables are tender. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until soup is heated through. Sprinkle with bacon bits. Note: Diabetic Exchanges: 2 starch, 1/2 fat. 208 calories per serving, 34 carbs., 3gr fiber, 12 gr protein
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