Cheddar Potato Chowder Recipe
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often. —Ellie Rausch of Goodsoil, Saskatchewan
This recipe is:
Contest Winning
Healthy
Prep: 20 min.
Cook: 20 min.
Yield: 7 Servings
Ingredients
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham
Directions
In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. Yield: 7 servings.
Nutritional Analysis: One serving (1 cup) equals 212 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 847 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.
Originally published as Cheddar Potato Chowder in Light & Tasty October/November 2004, p37
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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