*  Exported from  MasterCook  *

                          Curried Potato Chowder

Recipe By     : Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt
Serving Size  : 8    Preparation Time :0:00
Categories    : Diabetic                         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Olive oil cooking spray
   2       lg           Onions (1 b) -- thinly sliced
   1       cl           Garlic; minced
     1/8   ts           Sugar
   3       c            Beef stock
   2       lg           Russet potatoes (2 lb) --
                        - peeled, diced
     1/4   c            Dry white wine
   1       tb           Dry English mustard
   1       c            Plain nonfat yogurt
                        Lemon zest -- grated,
                        - for garnish
                        Thin cucumber slices --
                        - for garnish
                        Corn Chowder Variation:
     1/2   c            Corn kernels -- fresh or thawed
   1       tb           Turkey bacon -- cooked, chopped

  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; 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.
  

  Per serving for Curried Potato Chowder:

  Exchanges: 2 Bread/starch

  137 cal, 4 g protein, 30 g carbs, trace fat, 1 mg cholesterol,
  45 mg sodium
  

  Per serving for Corn Chowder:

  Exchanges: 2 Bread/starch

  129 cal, 3 g protein, trace fat, 1 mg cholesterol, 36 mg sodium
  

  Recipe FROM: Joslin Diabetes Gourmet Cookbook
  
  Brought to you and yours via Nancy O'Brion and her Meal-Master.
 

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