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RDJ-- Potato and Swiss Chowder, 10-05-09
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RDJ Petite
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Oct 07, 2009 17:35 PDT
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Volume 12 Number 232
US Library of Congress ISSN: 1530-3292
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Potato and Swiss Chowder
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)
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. Yield: 5 servings.
CALORIES 302 (28% from fat); FAT 9.5g (sat 5.6g,mono 2.6g,poly 0.8g);
IRON 2.3mg; CHOLESTEROL 28mg; CALCIUM 209mg; CARBOHYDRATE 43g; SODIUM
693mg; PROTEIN 12.4g; FIBER 4.2g
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