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Potato Chowder |
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Serves: 8 Print this RecipeServing size: 1 cup This is a creamy, low-fat version of a potato lover’s favorite! 2 teaspoons olive oil 3/4 cup chopped onions 1/2 cup diced celery 1 bay leaf 1 clove garlic, minced 1/4 cup flour 1/4 cup skim evaporated milk 2 cups skim milk 3-1/2 cups low-sodium chicken broth 1-1/2 pounds potatoes, peeled and cut into 2-inch cubes 1 teaspoon salt (optional) 1 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon nutmeg 1/4 teaspoon celery seed Fresh ground pepper 1 tablespoon cider vinegar 1 tablespoon minced parsley 1. In a large saucepan, heat the oil. Add the onion, celery, and bay leaf; cook over medium heat for 5 minutes, stirring occasionally. 2. Add garlic and slowly add the flour; mix well. Slowly add the evaporated milk, skim milk, and chicken broth. Bring to a boil, stirring constantly. 3. Add the potatoes, salt, basil, thyme, nutmeg, celery seeds, and pepper. Reduce the heat and let simmer, uncovered, for 25 to 30 minutes or until potatoes are tender, stirring frequently. 4. Add the vinegar and discard the bay leaf. Remove 3 cups of the mixture and place in a food processor; puree. Add the mixture back to the soup pot and mix thoroughly. Sprinkle with parsley and serve. EXCHANGES Starch Exchange 1-1/2 NUTRITION FACTS Calories 133(Calories from Fat 19) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 2 milligrams Sodium 342 milligrams(w/o added salt 75 milligrams) Total Carbohydrate 23 grams Dietary Fiber 2 grams Sugars 6 grams Protein 6 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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