Curried Potato Chowder
Serving Size : 8
Ingredients for prepare Curried Potato Chowder
:
| Amount | Measure | Ingredient - Preparation Method |
curried potato chowder olive oil cooking spray
curried potato chowder |
| 2 | large | onions - about a lb thinly |
| 10 | milliliters | garlic - minced |
| 1/8 | teaspoon | sugar |
| 3 | cups | beef stock |
| 2 | large | russet potatoes - about 2 lbs |
diced
curried potato chowder |
| 1/4 | cup | dry white wine |
| 1 | tablespoon | dry english mustard |
| 1 | cup | plain nonfat yogart |
grated lemon zest of garnish
curried potato chowder |
| 1 | thin | cucumber slices for - garnish |
corn chowder variation
curried potato chowder |
| 1/2 | cup | corn kernels - fresh or |
| 1 | tablespoon | turkey bacon - chopped cooked |
recipe Curried Potato Chowder
CURRIED POTATO CHOWDER: In a large nonstick
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covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until
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onions wilt, about 15 minutes. Stir frequently. Uncover, stir in sugar, and continue to cook, stirring
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often, until onions begin to brown. Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes, reduce heat
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to a simmer, and cook unitl potatoes are tender when pierced with a fork,
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about 15 minutes. Add onions. Add wine to skillet; stir to lossen any browned bits. Add wine mixture to potato
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mixture. Return to soup to a simmer. Cook for another 5 to
Curried Potato Chowder
10 minutes, until potatoes begin to fall apart and soup thickens. Stir in
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curry powder and dry mustard. Remove soup from stove; stir in yogurt. Return
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soup to stove; heat through. Do not allow to boil. Ladle into hot soup plates; with grated lemon zest and
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cucumber slices. ( I would add instant potatoes to make thicker potato soup) CORN CHOWDER VARIATION: Omit curry powder,
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dry mustard, and plain nonfat yogurt. Chop onion and potatoes into small dice. Cook as directed until potatoes are just
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tender. Add corn just before serving. Garnish with each serving with chopped turkey bacon.
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Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt with the nutrition servers staff of
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Joslin Diabetes Center.