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Creamy Vegetable Chowder

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 (16-ounce) package frozen baby corn blend, unthawed
  • 4 cups 1% low-fat milk
  • 1 tablespoon salt-free garlic-herb seasoning
  • 1 teaspoon garlic paste
  • 1/2 teaspoon salt
  • 1 1/4 cups instant potato flakes
  • 3/4 cup (3 ounces) shredded sharp Cheddar cheese

Nutrition Information

  • calories 230
  • fat 7.4 g
  • satfat 4.1 g
  • protein 11.8 g
  • carbohydrate 27.9 g
  • cholesterol 21 mg
  • iron 0.3 mg
  • sodium 423 mg
  • caloriesfromfat 29 %
  • fiber 2.3 g
  • calcium 306 mg

How to Make It

  1. Place baby corn blend under running hot water 1 minute to thaw partially. Combine baby corn blend, milk, and next 3 ingredients in a large saucepan. Bring mixture to a simmer over medium heat; slowly stir in potato flakes. Cook, uncovered over medium heat, stirring constantly, 5 minutes or until slightly thickened. Add cheese; stir until cheese melts.

Oxmoor House Healthy Eating Collection