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Creamy Tomato Chowder

Categories: Vegetarian
Type: Soups and Stews

Here's a tasty tomato chowder that delivers the nutrition of a cup of skim milk in every serving.

Serves: Serves: 4 (1 1/2 cups)


  • 3/4 cup finely chopped celery
  • 1 (10 3/4-ounce) can Healthy Request Tomato Soup
  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 1 3/4 cups (one 14 l/2-ounce can) stewed tomatoes, coarsely chopped and undrained
  • 1 1/2 cups (8 ounces) diced cooked potatoes
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 teaspoon dried parsley flakes

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  1. In a large saucepan sprayed with butter-flavored cooking spray, sauté celery for 6 to 8 minutes, or just until tender. Stir in tomato soup, evaporated skim milk, and undrained stewed tomatoes.
  2. Add potatoes, Cheddar cheese, and parsley flakes. Mix well to combine.
  3. Lower heat and simmer for 5 minutes, or until mixture is heated through and cheese melts, stirring occasionally.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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