This hearty stew is filled with vegetables but also has a delicious, creamy texture. Its warmth is filling and perfect for a lazy, cold evening or for any weeknight dinner. This dish was garnished with some extra cheddar cheese and homemade paprika croutons.

Ingredients

• 2 cups peeled potatoes
• 2 cups reduced sodium chicken broth
• 1 cup chopped carrots
• ½ cup chopped onion
• 1 can (14oz) cream-style corn
• 1 can (12oz) fat-free evaporated milk
• ¾ cup cheddar cheese
• ½ cup shredded mushrooms
• ¼ cup tsp pepper

Directions

In a large saucepan, combine potatoes, broth, carrots, and onion; bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until vegetables are tender.

Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits or any preferred topping.

This recipe serves 7.