Chow-Down Chowder
Submitted by novaraven
A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minHere’s a chowder that feels indulgent but won’t weigh you down.
Broccoli, sliced mushrooms, and sweet corn simmer in chicken broth, then get stirred into a creamy base made with evaporated skim milk instead of heavy cream. A pop of chopped pimiento adds color and a gentle sweetness.
Thirty minutes from stovetop to bowl, and you’ve got six servings of thick, satisfying soup.
This is the kind of weeknight dinner that makes everyone think you spent an hour cooking when you barely broke a sweat.
Pro Tips
- Don’t drain the broccoli after simmering. That broth carries all the flavor right into the chowder.
- Stir constantly after adding the milk. The flour-based roux needs steady heat and movement to thicken without lumping.
- Swap frozen broccoli for fresh florets if you have them. Just chop small so they cook in the same 5 minutes.
Ingredients
Directions
In a small saucepan bring broth and broccoli to boil.
Reduce heat, cover and simmer for 5 minutes.
Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine until tender.
Stir in flour, salt, and pepper.
Add milk all at once. Cook and stir until bubbly.
Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento, heat through.
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