Chunky Potato-and-Swiss Chowder

Chunky Potato-and-Swiss Chowder Recipe
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.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

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

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)

Preparation

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.

Elizabeth J. Taliaferro,

Cooking Light

March 2001
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