Rainy Day Corn Chowder

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

11

 ounces

 Mexican style corn

1

 small

 onion -- diced

1

 clove

 garlic -- minced

14 1/2

 ounces

 potatoes - canned -- drained and diced

8 3/4

 ounces

 no salt added  yellow corn

8 1/4

 ounces

 no-salt-added cream-style corn

16

 ounces

 baked beans

1

 teaspoon

 dried basil

1

 teaspoon

 seasoned salt

1/2

 teaspoon

 lemon pepper

2

 cups

 low sodium vegetable broth

1

 teaspoon

 Dijon mustard

Put everything in a large saucepan or Dutch oven. Heat to boiling. Reduce heat to low.

Simmer for 15 minutes.


Makes 10 servings.
Per Serving: 136 Calories; 1g Fat (7.6% calories from fat); 7g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 631mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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