Personal Best Hypnosis
Diana Labrum, CHt
Potato Corn Chowder

Potato Corn Chowder (Serves 12)

1 pint frozen corn
1-1/2 cup peeled potatoes
1 qrt chicken broth
1 cup celery
1 cup diced onions
1 cup chopped carrots
1/4 cup minced garlic
1 pint skim milk
1/2 tsp black pepper
2 bay leaves
1/2 tsp low sodium soy sauce

Steam carrots and set aside. Saut'e potatoes, onions, garlic and celery in 1/3 cup of broth for 10 minutes. Add remaining broth and spices. Bring to a boil and simmer 30 minutes. Puree soup and add corn and carrots. Simmer 15 minutes longer.

Nutrition Facts:

Calories per Serving
Total Fat
Total Carbohydrates
Dietary Fiber

1.0 g
19.9 g
2.5 g
6.5 g
6.5 g

WW Points Plus

3 Points