fresh or frozen asparagus, chopped into small pieces
1 large potato, peeled and diced
low-sodium chicken or vegetable broth (or use water) (see notes)
(15 ounces) cream-style corn
peas, frozen or canned and drained
salt and pepper to taste
grated cheddar cheese
Heat oil in large pot over medium heat (300 degrees in an electric skillet). Sauté onion, asparagus and potato until soft, about 10 minutes.
Add chicken or vegetable broth and corn. Cover and simmer until potato is tender, about 10 minutes.
Add peas and simmer 2 to 3 more minutes.
Season with salt and pepper, if desired. Top with cheese and serve warm.
Refrigerate leftovers within 2 hours.
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
Try using fresh or frozen broccoli instead of asparagus.
Try using canned green beans or diced tomatoes instead of peas.
For tasty, healthy recipes that fit your budget, visit www.FoodHero.org!
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.