Wednesday, April 15, 2009

Confetti Chowder

My mom used to make this veggie-loaded soup in the spring with fresh veggies and leftover Easter ham!

Confetti Chowder - Mom

1 C carrots, diced
1 C zucchini, diced
1 C broccoli, chopped into florets
1/2 C onion, chopped
1/2 C celery, chopped
1/4 C flour
1/4 tsp. pepper
1/4 tsp. sugar
3 C skim milk
1 C low-sodium, reduced fat chicken broth
1 C corn (if using frozen, thaw first)
1 C fully cooked ham, diced
1/2 C peas (if using frozen, thaw first)
1 C reduced fat cheddar cheese, shredded

Saute carrots, zucchini, onion, broccoli, onion and celery for about 5 minutes, or until crisp-tender. Combine flour and milk and whisk to combine. Sprinkle pepper, and sugar over the veggies and mix well. Add broth and milk mixture and stir until thickened and bubbly. Add corn, peas and ham and cook until heated through. Remove from heat and stir in freshly grated cheese until melted. (mom's note... don't add frozen cheese ... make sure cheese is freshly grated and at room temperature, and the soup cools down just a bit to avoid curdling).

Yield: 12, 1 C servings that have 163 calories and 5 g of fat.

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