Let vegetables help you make this single-serve supper or lunch chowder in just 10 minutes. No potatoes needed for this hearty chowder!
tray cauliflower & cheese sauce (from 17-oz package)
tray corn & butter sauce (from 17-oz package)
cup fat-free (skim) milk
tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
teaspoon ground cumin
Black pepper, if desired
Microwave cauliflower and corn as directed on packages; set corn aside.
Pour cauliflower into 1 1/2-quart saucepan; add remaining ingredients except corn. Heat to boiling; reduce heat. Simmer 2 minutes.
Remove from heat; mash cauliflower slightly with potato masher or fork. Stir in corn; cook and stir 1 to 2 minutes or until hot.
For a different flavor, omit green chiles and cumin, and add 1 tablespoon chopped roasted red bell pepper and 1/4 teaspoon dried basil leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.