This Vegetable Chowder includes nutritious zucchini, parsley, corn, seasoned with fresh basil and topped with a grand finale of cubed cheese. Gather your family round the table. Soup’s on!

vegetable chowderPrep Time: 15 min
Cook Time: 20 min
Ready In: 35 min

Servings: 8

1 tbsp Olive Oil
3 medium Zucchini, diced
½ cup chopped Onion
2 tbsp chopped Fresh Parsley
3 tbsp all-purpose Flour
2½ cup homemade Vegetable Broth, or canned reduced-sodium vegetable broth
1 tsp fresh Lemon Juice
½ tsp freshly Ground Black Pepper
1 cup frozen whole-kernel Corn or 1 cup canned Corn, drained
1 can diced Tomatoes, including juice (16 oz)
1 tbsp snipped fresh Basil Leaves, or ½ tsp dried basil
1 can fat-free evaporated Milk (12 oz)
1 cup reduced-fat cubed American or light Processed Cheese

Heat the olive oil in a large saucepan. Add the zucchini, onion, and parsley. Cook for about six minutes, stirring occasionally.
Add the flour and stir until blended. Add the broth, lemon juice and pepper. Stir while heating to a boil.
Add the corn, tomatoes with liquid, and basil; bring to a boil, stirring to prevent scorching.
Add the evaporated milk and heat just to boiling. Add the cheese; stir just until melted. Do not boil.

Nutritional Information Per Serving
Calories: 141
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 10mg
Sodium: 370mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Protein: 9g


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