Put water in saucepan and add potatoes, carrots, and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives. Per serving: 381 Calories; 8g Fat (21% calories from fat); 26g Protein; 46g Carbohydrate; 48mg Cholesterol; 624mg Sodium Recipe by: Eat-L, adapted to lowfat by Betsy Burtis Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 6|
|Calories from Fat: 134 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 71.9mg||22 %|
|Sodium 349.5mg||12 %|
|Potassium 1166.1mg||31 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 51.7g|
|Protein 25.9g||37 %|
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Calories per serving: 457
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