Cream-Cheesy Garden Chowder
(Soup)

INGREDIENTS

1 can (14 ounces) fat-free chicken broth
2 cups frozen corn
2 cups frozen diced hash browns
8 ounces frozen chopped green bell pepper
1/2 teaspoon dried thyme
1 teaspoon seafood seasoning
1/8 teaspoon red pepper flakes (optional)
1/2 cup fat-free (skim) milk
2 ounces light cream cheese, cut into small pieces
1/4 teaspoon salt (optional)
Black pepper to taste

DIRECTIONS

Bring broth to boil in large saucepan over high heat. Add corn, hash browns, bell peppers, thyme, seafood seasoning and red pepper, if desired. Return to boil. Reduce heat. Cover. Simmer 15 minutes or until peppers are tender.

Remove from heat. Whisk in milk, cream cheese, salt, if desired, and pepper until cheese has melted and potatoes have broken down. Let stand 10 minutes before serving.

CALORIES: 209 (14% from fat). FAT: 3g (sat 2g). PROTEIN: 8g. CARB: 40g. FIBER: 5g. CHOL: 7mg. Sodium: 548mg.

SERVINGS: 4 (serving size — 1 1/4 cup)

Recipe from Diabetic Cooking, May/June, 2008.