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How to Make Flan
Peruvian Arroz con Pollo
Spicy Mexican Cheese Chowder
spicy mexican cheese chowder
cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
bag (1 lb) frozen broccoli, carrots and cauliflower
cup fat-free (skim) milk
oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), cut into cubes
In 3-quart saucepan, heat broth to boiling over high heat. Stir in frozen vegetables. Return to boiling. Reduce heat; cover and simmer 5 minutes.
Meanwhile, in small bowl, mix milk and cornstarch until smooth.
Stir cornstarch mixture into vegetable mixture, cooking and stirring until thickened. Remove from heat. Stir in cheese until melted. If desired, sprinkle with freshly ground black pepper.
You can turn down the heat by using cheese without the peppers in this quick and hearty chowder.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 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.
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