Yields: Approx. 5 (2-cup)
servings | 2 points per serving
My rating:
This creamy chowder will warm you right up! It's very easy to
make and will help you get in those veggie servings for sure!
I usually eat 2 cups of this for a delicious and filling 2 point meal.
Ingredients:
1 Tbsp reduced-calorie margarine
1 small vidalia onion(s), chopped
2 medium stalk celery, chopped
28 oz fat-free vegetable broth
1 1/2 cup water
1 head cauliflower, finely chopped (I reserve 1-2 cups to
add in after the pureeing)
1 large potato(es), red, peeled and finely chopped
1 cup fat-free evaporated milk
16 oz sweet red pepper(s), roasted, water-packed, drained
and chopped
1 Tbsp dried basil
Directions:
Melt margarine in a Dutch oven over medium heat. Add onions
and celery; cook 5 minutes, stirring occasionally. Add broth and water;
bring to a boil. Add cauliflower and potato; return to a boil. (I reserve
1-2 cups of the cauliflower to add in after the pureeing.) Reduce heat
and simmer until potato is tender, about 20 minutes. Stir in milk and
roasted peppers and heat about 2 minutes more.
Place soup in a blender or food processor; puree until smooth. (Note:
Depending upon the size of your blender, you may need to puree the soup
in batches.)
Return soup to Dutch oven; add basil and bring to a boil stirring constantly.
If you reserved some of the cauliflower, steam in microwave for 5 minutes
and then add to soup now. Serve hot.
Yields about 5 (2-cup) servings
Nutritional Info: 144 calories, 1.3
g. fat, 4.48 g. fiber (2 points per 2 cups) *
* Please note that when I figured out the nutritional info, mine came
out to different points than WW indicated. The original recipe says
that this recipe yields 5 (2-cup servings) at 3 points per serving.
I don't know why mine came out differently. I can only assume they used
a different brand of margarine, milk, and broth than I did.
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