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Ingredientes
- 1 c. sliced leek or possibly onion
- 1 c. sliced carrot
- 1 sm baking potato cubed
- 1 c. defatted chicken broth
- 2 c. evaporated skim lowfat milk
- 1 c. frzn whole kernel corn
- 2 Tbsp. minced parsley
- Salt to taste
- Freshly-grnd black pepper to taste
Direcciones
- In medium saucepan, combine leek, carrot and potato with chicken broth. Cover and simmer 10 min or possibly till vegetables are tender.
- Puree then add in lowfat milk and corn. Heat without boiling, to serving temperature. Season to taste with salt and pepper. Serve sprinkled with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 86 | 37% |
| Total Fat 9.84g | 12% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 159mg | 7% |
| Potassium 701mg | 20% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.5g | 10% |
| Protein 10.43g | 17% |
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