Soups & Stews

Potato ChowderLaurie & Steve

3 or 4 medium potatoes (about 2 pounds), peeled and cubed
1 or 2 carrots, cubed
6 ounces frozen corn (approximate)
1 can chicken broth (I use low sodium)
2 cups nonfat milk
1/4 cup fresh cilantro leaves, chopped (use more or less, to taste)

Saute potatoes and carrots over low heat until partially cooked, stirring often.
Add corn, broth, milk and cilantro.
Simmer about 30 minutes.
Salt and pepper to taste.

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