From Paulette Vickery's Recipe Collection

WW: CORN AND BEAN CHOWDER

soups, vegetables

2 cup chicken or veggie broth
2 each carrots, diced
2 each celery stalks, diced
1 each red potato, diced
1 each onion, chopped
1 1/2 cup corn
1 cup canaleeny beans
1 cup skim milk
1/4 teaspoon black pepper

In a large nonstick dutch oven combine broth, carrot, celery, potato, and onion. Bring to a boil. Reduce the heat and simmer covered until the vegetables are tender, about 15 minutes. Stir in the corn, beans, milk, and pepper. Increase the heat and return to a boil. Reduce the heat and simmer uncovered, until corn is tender, about 3 minutes. Per serving: calories 194, total fat 2 G, saturated fat 1 G, cholesterol 2 MG, sodium 214 MG, carbohydrate 36 G, fiber 7 G, protein 11 G, calcium 128 MG, points 3.

Yield: 4 servings




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