Stormy Weather Chowder

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Prep Time: 15 mins | Cook Time: 15 mins | Makes: 4-6 servings

Ingredients  

• 2 c low-sodium chicken broth

• 1½ c broccoli, chopped

• 1 large sweet potato, peeled and cubed

• 1 c mushrooms, sliced

• 1 medium onion, chopped

• 1 Tbsp olive oil

• 2 Tbsp all-purpose flour

• 2 c nonfat milk

• 1 15-oz can whole kernel corn, drained

• 1 c green beans

• 1 red bell pepper, chopped

• 1 Tbsp basil

• ½ tsp salt, optional

• dash black pepper

Directions

1. In a large soup pot bring broth, broccoli, and sweet potato to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside uncovered.

2. Meanwhile, in a large saucepan, heat olive oil, add mushrooms and onions, cook until tender, about 3-5 minutes.

3. Whisk flour into milk and add all at once to mushrooms. Turn heat to low and stir with a whisk until bubbly.

4. Pour mushroom mixture into soup pot with broccoli, broth, and sweet potato.

5. Add corn, green beans, red pepper, and basil. Heat through 2-3 minutes. Add salt and black pepper to taste

Notes

• The green beans and red pepper add a pleasant crunchiness to this soup. Use whatever fresh vegetables may be in season. Experiment with the vegetables you have on hand. One ounce of low-fat cheddar cheese adds only 48 calories and 2 grams of fat.

Nutrition: (per serving) Calories: 245 | Total Fat: 5 g | Sodium: 253 mg | Carb: 42 g | Protein: 12 g | Fiber: 5 g.

In the Kitchen | December 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org