Country Potato Chowder
Bring some good country flavor to the table with this hearty potato chowder.
Serves: Serves 4 to 6
- 11⁄2 lbs. baking potatoes, peeled and cut into 1-inch cubes, or new potatoes, unpeeled, scrubbed and cut into 1-inch chunks
- 3 TB. olive oil
- 1 large onion, sliced thin
- 1 cup skim milk
- 11⁄2 cups fat-free chicken broth
- 1⁄4 cup sherry or cooking wine
- 2 tsp. salt
- Salt and pepper
- 1⁄2 cup fat-free or low-fat sour cream
- Peel and slice potatoes. Arrange slices in a microwave-safe baking dish and microwave on high for 10 minutes or until soft.
- While potatoes are cooking, heat oil in a large skillet over medium-low heat and cook onion until potatoes are finished cooking.
- Working in batches, add cooked potatoes, cooked onion, and a little milk and broth to a food processor. Purée until smooth and creamy. If chowder is too thick, add a little more milk and broth.
- Return chowder to the skillet, add sherry and salt and any remaining milk and broth, cook for five minutes, and serve.
- Serve with salt and pepper, and a spoonful of sour cream.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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