Broccoli and Potato Chowder

This hearty favorite has been stripped of its fattening butter and cream base in favor of evaporated skim milk and flour, but rest assured it's every bit as good as the original.

Ingredients:

• 1 can (about 14 ounces) fat-free reduced-sodium chicken broth
• 1 cup sliced leeks
• ½ cup cubed peeled potato
• 1/3 cup fresh or frozen corn
• 1 can (about 4 ounces) diced mild green chiles
• ¾ teaspoon paprika
• 1 ½ cups broccoli florets
• ¾ cup evaporated skimmed milk
• 2 tablespoons all-purpose flour
• Jalapeno pepper sauce (optional)

Directions:

1. In medium saucepan combine broth, leeks, potato, corn, chiles 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. Makes 2 servings.

Nutrition per Serving:

(Serving size = 2 cups chowder)

• Calories = 254
• Total fat = 7 g
• Saturated fat = 5 g
• Cholesterol = 21 mg
• Carbohydrate = 26 g
• Fiber = 4 g
• Protein = 20 g
• Sodium = 762 mg

Dietary Exchanges:

• Starch = 1
• Meat = 2 ½
• Vegetable = 2

Source: www.diabeticcooking.com