Chunky Potato-and-Swiss Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
What does the new light mean for Cooking Light recipes? It means eliminating our old no-no ingredients list, for one thing. Used with balance and moderation, even half-and-half is fine for healthy eating. A little goes a long way in this rich-tasting soup that's a meal in itself. Ingredients:
cooking spray |
2 cups thinly sliced leek (about 2 large) |
2 garlic cloves, minced |
4 cups cubed peeled yukon gold potato (about 1 1/2 pounds) |
1 cup cubed carrot (about 1/2 pound) |
1 cup cubed yellow squash |
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
2 bay leaves |
1 cup hot cooked wild rice |
1 cup half-and-half |
1/2 cup (2 ounces) shredded swiss cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
fresh chopped parsley (optional) |
Directions:
1. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.
|
|