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  Recipe Home » Diabetic » CURRIED POTATO CHOWDER AND CORN CHOWDER
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  CURRIED POTATO CHOWDER AND CORN CHOWDER
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 201
Ingredients:
Curried Potato Chowder:
olive oil cooking spray
2 large onions, about 1 lb., thinly sliced
1 clove garlic, minced
1/8 tsp. sugar
3 C. beef stock
2 large russet potatoes, about 2 lb., peeled, diced
1/4 C. dry white wine
1 Tbls. dry English mustard
1 C. plain nonfat yogurt
grated lemon zest, of garnish
1 thin cucumber slices, for garnish
Corn Chowder:
1/2 C. corn kernels, fresh or defrosted
1 Tbls. turkey bacon, chopped cooked
Instructions:
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 until potatoes are tender when pierced with a fork, about 15 minutes. Add onions. Add wine to skillet, stirring to loosen any browned bits. Add wine mixture to potato mixture. Return 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, and heat through. Do not allow to boil. Ladle into hot soup plates. Garnish with grated lemon zest and cucumber slices. Corn Chowder: Follow recipe as above, omitting 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 each serving with chopped turkey bacon.
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