| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Soups and s |
6 |
servings |
INGREDIENTS
| 2 |
c |
Water; salted |
| 2 |
lg |
Potatoes; peeled & cubed |
| 4 |
|
Carrots; diced |
| 1 |
sm |
Onion; chopped |
| 2 |
tb |
ICBINB-Light |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 2 1/2 |
c |
Fat-free half and half |
| 1 |
c |
Shredded lowfat cheddar cheese |
| 14 |
oz |
Creamed corn |
| 1 |
c |
Frozen corn |
| 4 |
|
Boned and skinned chicken breast halves; cooked |
|
|
Salt; to taste |
|
|
White pepper; to taste |
|
|
Tabasco sauce; to taste |
|
|
Croutons; for garnish |
|
|
Chives or parsley; for garnish |
INSTRUCTIONS
Put water in saucepan and add potatoes, carrots, and onion; bring to a
boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small
kettle and blend in flour without browning; gradually stir in milk and
cook, stirring until smooth and thickened. Add cheese and stir until
it melts; add vegetables with their liquid, corn and chicken; heat
through and season to taste. Ladle into warm bowls, topping with
croutons and chives. Per serving: 381 Calories; 8g Fat (21% calories
from fat); 26g Protein; 46g Carbohydrate; 48mg Cholesterol; 624mg
Sodium
Recipe by: Eat-L, adapted to lowfat by Betsy Burtis
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Mar 22, 1999, converted by MM_Buster v2.0l.
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