Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Potatoes; diced 1 ds Pepper;
1 cn Ready-to-serve chicken broth 1 1/2 c Whole kernel corn; frozen
-with 1/3 less salt(14-1/2oz 1 c Skim milk;
1 c Water; 4 97% fat-free hot dogs;*
1/8 ts Garlic powder; -cut into 1/2" slices
1/8 ts Dried thyme leaves;

* I only had two hot dogs but used them anyhow.

In a large saucepan, combine potatoes, broth, water, garlic powder,
thyme and pepper; mix well. Bring to a boil. Reduce heat; cover and
simmer an additional 5 to 7 minutes or until vegetables is tender.
Add corn. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
In small bowl combine milk and flour; blend until smooth. Add milk
mixture and hot dogs to mixture. Cook and stir over medium heat for
3 to 5 minutes or until mixture boils and thickens slightly. 4
(1-1/2 cup) servings. (Family)

Food Exchange per serving: 2 STARCH EXCHANGES + 1 LEAN MEAT
EXCHANGE; CAL: 220; PRO: 14gm; CAR: 39g; FAT: 2g; CHO: 16mg; SOD:
530mg; POT: 630mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 01-06-95

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