Potato-Leek Chowder
Ingredients
- 1 tablespoon olive oil
- 3 cups finely chopped leek (about 4 leeks)
- 5 cups fat-free, less-sodium chicken broth
- 3 cups (2-inch) cubed peeled Yukon gold or red potato
- 3 cups (2-inch) chopped cauliflower florets
- 1 cup fat-free milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 3 bacon slices, cooked and crumbled (drained)
Preparation
Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
- Yield: 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)
"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VA
Nutritional Information
| Calories per serving: | 227 |
|---|---|
| Calories per serving: | 31% |
| Fat per serving: | 7.7g |
| Saturated fat per serving: | 1.5g |
| Monounsaturated fat per serving: | 2.6g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 9.1g |
| Carbohydrates per serving: | 39g |
| Fiber per serving: | 5.4g |
| Cholesterol per serving: | 4mg |
| Iron per serving: | 2.3mg |
| Sodium per serving: | 629mg |
| Calcium per serving: | 90mg |
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