Curried potato chowder

 
                           CURRIED POTATO CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Diabetic                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CURRIED POTATO CHOWDER-----
                         Olive Oil cooking Spray
    2       lg           Onions, about a lb thinly
                         -sliced
    1       cl           Garlic -- minced
      1/8   ts           Sugar
    3       c            Beef stock
    2       lg           Russet potatoes -- about 2 lbs
                         -peeled diced
      1/4   c            Dry white wine
    1       tb           Dry English mustard
    1       c            Plain nonfat yogart
                         Grated lemon zest of garnish
                         Thin cucumber slices for
                         -garnish
                         -----CORN CHOWDER VARIATION-----
      1/2   c            Corn Kernels -- fresh or
                         -deforsted
    1       tb           Turkey bacon -- chopped cooked
 
   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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