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Curried Potato Chowder

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Submitted by vee

YIELD

8 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

Curried potato chowder
1 1
X X OLIVE OIL
cooking spray *
2 2
LARGE LARGE ONIONS
about 1 lb, thinly
1 1
CLOVE CLOVE GARLIC
minced
0.6
TEASPOON ML SUGAR
3 7.1E+2
CUPS ML BEEF STOCK
prefer veal stock if possible
2 2
LARGE LARGE RUSSET POTATOES
about 2 lbs, peeled diced *
¼ 59
CUP ML WHITE WINE
dry, *
1 15
TABLESPOON ML ENGLISH MUSTARD
dry *
1 237
CUP ML YOGURT, NON-FAT
plain
1 1
X X LEMON ZEST
for garnish *
1 1
X X CUCUMBERS
slices, for garnish *
Corn chowder variation
½ 118
CUP ML CORN
fresh or deforsted
1 15
TABLESPOON ML TURKEY BACON
chopped cooked *

Directions

CURRIED POTATO CHOWDER: In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes.

Stir frequently. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown.

Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes, reduce heat to a simmer, and cook unitl potatoes are tender when pierced with a fork, about 15 minutes.

Add onions. Add wine to skillet; stir to lossen any browned bits.

Add wine mixture to potato mixture.

Return to soup to a simmer. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens.

Stir in curry powder and dry mustard.

Remove soup from stove; stir in yogurt.

Return soup to stove; heat through. Do not allow to boil.

Ladle into hot soup plates; with grated lemon zest and cucumber slices.

( I would add instant potatoes to make thicker potato soup) CORN CHOWDER VARIATION: Omit curry powder, dry mustard, and plain nonfat yogurt.

Chop onion and potatoes into small dice. Cook as directed until potatoes are just tender.

Add corn just before serving.

Garnish with each serving with chopped turkey bacon.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 70 12% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 219mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 6%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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