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Corn and Bean Chowder
2 cups low-sodium chicken or vegetable broth
2 carrots -- diced
2 celery stalks -- diced
1 small all-purpose potato -- diced
1 onion -- chopped
1 1/2 cups fresh or thawed frozen corn kernels
1 cup drained rinsed canned cannellini beans
1 cup skim milk
1/4 teaspoon freshly-ground black pepper
In a large nonstick saucepan or Dutch oven, combine the broth, carrots, celery, potato and onion; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.
Stir in the corn, beans, milk and pepper; increase the heat and bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the corn is tender, about 3 minutes.
This recipe yields 4 servings.
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