Although I love getting veggies through my CSA membership, I'm constantly challenged to find easy recipes for using all the stuff! I tried a recipe the other day that turned out to be really excellent, and I'm planning on making it again. It's adapted from a recipe I found in Cooking Light - I basically just omitted the cauliflower and used veggie broth instead of chicken. I garnished with turkey bacon, but tried it later without and it was just as good.
Potato-Leek Chowder
Ingredients
- 1 tablespoon olive oil
- 3 cups finely chopped leek (about 4 leeks)
- 5 cups fat-free, less-sodium chicken broth
- 3 cups (2-inch) cubed peeled Yukon gold or red potato
- 3 cups (2-inch) chopped cauliflower florets
- 1 cup fat-free milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 3 bacon slices, cooked and crumbled (drained)
Preparation
Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
Original recipe at:
myrecipes.com
