Potato Chowder with Pancetta and Rosemary

recipe
Prep: 20 minutes; Cook: 38 minutes

This smoky herbed potato-leek chowder makes itself at home at just about any dinner table. Crispy bits of pancetta are a tasty treat in every bowl. Start the pancetta in a cold pan to prevent it from sticking, and stir often to evenly brown the pieces.

Yield:

9 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 219
Fat 4.6 g
Satfat 2.1 g
Protein 7.1 g
Carbohydrate 38.2 g
Fiber 2.6 g
Cholesterol 10 mg
Iron 1 mg
Sodium 904 mg
Calcium 46 mg

Ingredients

4 ounces pancetta, diced (about 2/3 cup)
2 cups diced leek (about 1 large)
2 garlic cloves, minced
8 cups (1-inch) cubed peeled baking potato (about 3 pounds)
4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 cup fat-free half-and-half
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon black pepper

Preparation

1. Place pancetta in a Dutch oven, and cook over medium heat 4 minutes or until browned, stirring frequently. Add leek and garlic; sauté 1 minute. Add potato, broth, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 26 minutes or until potato is very tender, stirring occasionally. Remove from heat; stir in remaining ingredients.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006
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