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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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− | * curried [[Potato]] chowder |
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* [[olive oil]] [[cooking spray]] |
* [[olive oil]] [[cooking spray]] |
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− | * 2 large [[ |
+ | * 2 large [[onion]]s, about 1 lb thinly sliced |
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− | * -sliced |
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− | * 1/8 tsp [[Sugar]] |
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* 3 cup [[beef stock]] |
* 3 cup [[beef stock]] |
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− | * 2 large [[russet |
+ | * 2 large [[russet potato]]es, about 2 lbs, peeled and diced |
+ | * ¼ cup dry [[white wine]] |
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− | * -peeled diced |
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− | * 1 |
+ | * 1 tbsp dry [[curry powder]] |
− | * 1 tbsp dry |
+ | * 1 tbsp dry English [[mustard]] |
− | * 1 cup plain |
+ | * 1 cup plain non-fat [[yogurt]] |
− | * grated [[lemon |
+ | * grated [[lemon zest]] of garnish |
− | * thin [[cucumber]] slices for |
+ | * thin [[cucumber]] slices for garnish |
− | * -garnish |
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− | * -deforsted |
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− | 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; |
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− | ===Other links=== |
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+ | # In a large nonstick covered skillet that has been lightly sprayed with [[cooking spray]], cook [[onion]]s and [[garlic]] over low heat until [[onion]]s wilt, about 15 minutes. |
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+ | # Stir frequently. |
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+ | # Uncover, stir in [[granulated sugar|sugar]], and continue to cook, stirring often, until [[onion]]s begin to brown. |
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+ | # Meanwhile, in a large saucepan bring stock to a boil. |
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+ | # Add [[potato]]es, reduce heat to a simmer, and cook until [[potato]]es are tender when pierced with a fork, about 15 minutes. |
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+ | # Add [[onion]]s. |
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+ | # Add wine to skillet; stir to loosen any browned bits. |
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+ | # Add wine mixture to [[potato]] mixture. |
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+ | # Return to soup to a simmer. |
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+ | # Cook for another 5 to 10 minutes, until [[potato]]es begin to fall apart and soup thickens. |
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+ | # Stir in [[curry powder]] and dry [[mustard]]. |
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+ | # Remove soup from stove; stir in [[yogurt]]. |
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+ | # Return soup to stove; heat through. |
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+ | # Do not allow to boil. |
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+ | # Ladle into hot soup plates; with grated [[lemon]] zest and [[cucumber]] slices (I would add instant [[potato]]es to make thicker [[potato]] soup). |
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+ | === Corn chowder variation === |
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+ | # Omit [[curry]] powder, dry [[mustard]], and plain nonfat [[yogurt]]. |
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+ | # Chop [[onion]] and [[potato]]es into small dice. |
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+ | # Cook as directed until [[potato]]es are just tender. |
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+ | # Add [[corn]] just before serving. |
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+ | # Garnish with each serving with chopped [[turkey bacon]]. |
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+ | == Nutritional information == |
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+ | * Food exchanges per serving: 2 bread/starch exchanges |
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+ | * cal: 137; pro: 4g; car: 30g; fat: trace; cho: 1 mg; sod: 45 mg; |
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+ | * Food exchanges per serving for corn chowder variation 2 bread/starch exchanges |
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+ | * cal: 129g; pro: 3g; fat: trace; cho: 1 mg; sod: 36 mg; |
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+ | __NOTOC__ |
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− | ==See also== |
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− | [[Category: |
+ | [[Category:Beef stock and broth Recipes]] |
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− | [[category: Boiled Russet potato Recipes]][[category:Russet potato Side Dish Recipes]] |
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[[Category:Curry Recipes]] |
[[Category:Curry Recipes]] |
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− | [[ |
+ | [[Category:Diabetic-friendly Recipes]] |
− | [[ |
+ | [[Category:Mustard seed Recipes]] |
− | [[ |
+ | [[Category:Russet potato Recipes]] |
− | [[ |
+ | [[Category:Turkey bacon Recipes]] |
− | [[ |
+ | [[Category:White wine Recipes]] |
− | [[category:olive oil Recipes]] |
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− | [[category:mustard seeds Recipes]] |
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− | [[category:Turkey Meat Recipes]] |
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− | [[category:garlic Recipes]] |
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− | [[category:Onion Recipes]] |
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− | [[category:Sugar Recipes]] |
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− | [[category:Bacon Recipes]] |
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− | [[category:lemon Recipes]] |
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− | [[category:Onion Recipes]] |
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− | [[category:slaked lime Recipes]] |
Latest revision as of 14:16, 21 March 2011
Ingredients
- olive oil cooking spray
- 2 large onions, about 1 lb thinly sliced
- 1 clove garlic, minced
- ⅛ tsp sugar
- 3 cup beef stock
- 2 large russet potatoes, about 2 lbs, peeled and diced
- ¼ cup dry white wine
- 1 tbsp dry curry powder
- 1 tbsp dry English mustard
- 1 cup plain non-fat yogurt
- grated lemon zest of garnish
- thin cucumber slices for garnish
Corn chowder variation
- ½ cup corn kernels, fresh or deforsted
- 1 tbsp turkey bacon, chopped cooked
Directions
- 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 until potatoes are tender when pierced with a fork, about 15 minutes.
- Add onions.
- Add wine to skillet; stir to loosen 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.
Nutritional information
- Food exchanges per serving: 2 bread/starch exchanges
- cal: 137; pro: 4g; car: 30g; fat: trace; cho: 1 mg; sod: 45 mg;
- Food exchanges per serving for corn chowder variation 2 bread/starch exchanges
- cal: 129g; pro: 3g; fat: trace; cho: 1 mg; sod: 36 mg;