Midwest Chowder

By: rosegarden

2 Points per serving

6 oz. chicken breast - diced

6 oz. low fat chicken broth

1 lg. potato - diced

4 c. sliced carrots

1 1/2 c. celery, chopped

1 c. onions, chopped

3 c. sliced mushrooms

1 c. creamstyle corn (8.5 oz can)

1 1/2 c. evaporated skim milk

6 T. flour

3 oz (3/4 c + 3T) low fat shredded cheddar cheese

1/4 t. pepper

1 t. dried parsley

In a large saucepan, combine first 7 ingredients. Cover over medium heat until vegetables are tender (20-25 mins) Stir in corn. In covered jar, combine milk and flour. Shake to mix well. Stir into vegetable mixture. Add chees, pepper and parley. Cook stirring constantly until cheese melts.

Makes 12 - 1 cup servings