Curried potato chowder
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Curried potato chowder
  Potato    Vegetables    Chowder    Diabetic  
Last updated 6/12/2012 12:55:23 AM. Recipe ID 17276. Report a problem with this recipe.
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      Title: Curried potato chowder
 Categories: Diabetic, Vegetables
      Yield: 8 Servings
 
MMMMM-------------------CURRIED POTATO CHOWDER------------------------
           Olive Oil cooking Spray;
      2 lg Onions, about a lb thinly
           -sliced
      1 cl Garlic; minced
    1/8 ts Sugar;
      3 c  Beef stock;
      2 lg Russet potatoes; about 2 lbs
           -peeled diced
    1/4 c  Dry white wine;
      1 tb Dry English mustard;
      1 c  Plain nonfat yogart;
           Grated lemon zest of garnish
           Thin cucumber slices for
           -garnish

MMMMM-------------------CORN CHOWDER VARIATION------------------------
    1/2 c  Corn Kernels; fresh or
           -deforsted
      1 tb Turkey bacon; chopped cooked
 
  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.
  
  Food Exchanges per serving for Curried Potato Chowder 2 BREAD/STARCH
  EXCHANGES  CAL: 137; PRO: 4g; CAR: 30g; FAT: TRACE; CHO: 1mg; SOD:
  45mg;
  
  Food Exchanges per serving for Corn Chowder Variation  2 BREAD/STARCH
  EXCHANGES  CAL: 129g; PRO: 3g; FAT: TRACE;  CHO: 1mg;  SOD: 36mg;
  




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Recipe ID 17276 (Apr 03, 2005)

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