Chunky Potato-and-Swiss Chowder

Cooking Light
Chunky Potato-and-Swiss ChowderRecipe
Randy Mayor; Lydia DeGaris-Pursell
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.
5 servings (serving size: 1 1/2 cups)


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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.

Created date

June 2004

Nutritional Information

Calories 302
Caloriesfromfat 28 %
Fat 9.5 g
Satfat 5.6 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 12.4 g
Carbohydrate 43 g
Fiber 4.2 g
Cholesterol 28 mg
Iron 2.3 mg
Sodium 693 mg
Calcium 209 mg