| 1 | 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. |
| 2 | Stir frequently. |
| 3 | Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown. |
| 4 | Meanwhile, in a large saucepan. |
| 5 | Bring stock to a boil. |
| 6 | Add potatoes, reduce heat to a simmer, and cook unitl potatoes are tender when pierced with a fork, about 15 minutes. |
| 7 | Add onions. |
| 8 | Add wine to skillet; stir to lossen any browned bits. |
| 9 | Add wine mixture to potato mixture. |
| 10 | Return to soup to a simmer. |
| 11 | Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens. |
| 12 | Stir in curry powder and dry mustard. |
| 13 | Remove soup from stove; stir in yogurt. |
| 14 | Return soup to stove; heat through. |
| 15 | Do not allow to boil. |
| 16 | Ladle into hot soup plates; with grated lemon zest and cucumber slices. |
| 17 | ( i would add instant potatoes to make thicker potato soup) corn chowder variation: omit curry powder, dry mustard, and plain nonfat yogurt. |
| 18 | Chop onion and potatoes into small dice. |
| 19 | Cook as directed until potatoes are just tender. |
| 20 | Add corn just before serving. |
| 21 | Garnish with each serving with chopped turkey bacon. |
| 22 | 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; |
