Low-Fat Cheese And Vegetable Chowder

1. 1

   In a 4-quart pan, combine the vegetables and the dry potatoes with sauce mix.

2. 2

   Bring to a boil.

3. 3

   Reduce heat and simmer, covered, for 15 minutes.

4. 4

   Combine the milk and cornstarch; add to soup.

5. 5

   Simmer, covered, for 10 to 15 minutes more or until potatoes are tender.

No additional tips available.