Creamy Vegetable Chowder
Serve as a first course in mugs or partner with salad and bread as a main course.
Ingredients:
- 15 oz. can potatoes, drained
- 1 cup low-fat milk
- 15 oz. can creamed corn
- 7 oz. whole kernel corn
- 14 1/2 oz. can chicken broth
- 1/3 cup chopped Sonoma(r) Dried Tomato Halves
- Freshly ground black pepper
Instructions:
Combine half of the potatoes and all of the milk in a blender. Blend until smooth; pour into a 2- to 3-quart saucepan.
Dice remaining potatoes and add to saucepan with creamed corn and kernels, broth and tomatoes. Mix well and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, about 5 minutes, or until hot. Season with pepper to taste. Garnish with croutons if desired.
Prep Time: 10 mins.
Yield: 6
Cook Time: 5 mins
Credit: Sonoma Dried Tomatos
