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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: CURRIED POTATO CHOWDER:
In a large nonstick covered skillet that has been lightly sprayed with
cooking spray, cook onions and garlic over low heat until onions wilt,
about 15 minutes. Stir frequently. Uncover, stir in sugar, and
continue to cook, stirring often, until onions begin to brown.
Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes,
reduce heat to a simmer, and cook unitl potatoes are tender when
pierced with a fork, about 15 minutes. Add onions. Add wine to
skillet; stir to lossen any browned bits. Add wine mixture to potato
mixture. Return to soup to a simmer. Cook for another 5 to 10
minutes, until potatoes begin to fall apart and soup thickens. Stir
in curry powder and dry mustard. Remove soup from stove; stir in
yogurt. Return soup to stove; heat through. Do not allow to boil.
Ladle into hot soup plates; with grated lemon zest and cucumber
slices. ( I would add instant potatoes to make thicker potato soup)
CORN CHOWDER VARIATION: Omit curry powder, dry mustard, and plain
nonfat yogurt. Chop onion and potatoes into small dice. Cook as
directed until potatoes are just tender. Add corn just before
serving. Garnish with each serving with chopped turkey bacon.
Food Exchanges per serving for Curried Potato Chowder
2 BREAD/STARCH EXCHANGES CAL: 137; PRO: 4g; CAR: 30g; FAT: TRACE;
CHO: 1mg; SOD: 45mg;
Food Exchanges per serving for Corn Chowder Variation 2 BREAD/STARCH
EXCHANGES CAL: 129g; PRO: 3g; FAT: TRACE; CHO: 1mg; SOD: 36mg;
Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt with the nutrition servers staff of
Joslin Diabetes Center.
Broght to you and yours via Nancy O
'
Brion and her Meal-Master.
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