Curried Potato Chowder Recipe
Recipe
Ingredients
CURRIED POTATO CHOWDER
1 olive oil cooking spray
2 large onions, about a lb thinly sliced
1 cl garlic, minced
1/8 tsp sugar
3 cup beef stock
2 large russet potatoes, about 2 lbs peeled diced
1/4 cup dry white wine
1 tbsp dry english mustard
1 cup plain nonfat yogart
1 grated lemon zest of garnish
1 thin cucumber slices for garnish
CORN CHOWDER VARIATION
1/2 cup corn kernels, fresh or deforsted
1 tbsp turkey bacon, chopped cooked
Recipe
Preparation
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.
Servings:
8
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to Diabetic Recipes
Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
Some low carbohydrate diet pointers:
* Use reduced carbohydrate chocolate for cookies and muffins.
If you have gone to the trouble of converting your favorite chocolate chip cookie or muffins recipe using soy flour, it would be crazy to put in those high carb chocolate chips. Chop up a reduced carb bar of chocolate into small pieces and use that as an alternative.
* Replace sugar with splenda.
Recipes that call for sugar can be modified to make use of a sugar substitute like splenda. It doesn't weigh the same so you will have to expirement with it and it might not be perfect for every dish, but it gives very good results in most cases.
The brassica family, Wonder foods that also help your Your diet
(examples: Kohlrabi, Brussels sprouts, Mizuna and Daikon)
Vegetablesi in the brassica family have large amounts of vitamins (eg.folate), minerals (eg. potassium), fibre, chlorophyll, antioxidents, indole-3-carbinol and isothiocyanates..
In addition to their numerous other health and weight loss benefits, a few of these nutrients are thought by experts to reduce the risk of cancer.
Curried Potato Chowder Recipe Index
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