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. |