Broccoli Chowder

Ingredients:

2 tablespoons canola oil

½ cup chopped onion

3 cloves garlic, finely minced

½ cup chopped carrots

2 cups diced, unpeeled red potatoes

3 cups broccoli florets

½ teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons all-purpose flour

3½ cups low sodium chicken broth

½ cup half-and-half

½ cup low-fat, shredded cheese

Yield:

8, 1 cup servings

Directions:

In a large heavy pot, heat the oil over medium heat. Add the onion and garlic and sauté 2-3 minutes. Add the carrots, red potatoes and broccoli one at a time; sauté each about 2 minutes. Add the Italian seasoning, salt, pepper and flour and toss until vegetables are coated. Cook 1-2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover pot and simmer for 15 minutes. Remove lid and stir in the half-and-half. Bring back to a simmer and remove from heat. Ladle into bowls and top with cheese to serve.