| Curried Chowder CURRIED POTATO CHOWDER Olive oil cooking spray 2 Large onions about a pound thinly sliced 1 Clove garlic minced 1/8 Teaspoon sugar 3 Cup beef stock 2 Large russet potatoes about 2 lbs CORN CHOWDER VARIATION 1/2 Cup corn kernels fresh or defrosted peeled diced 1/4 Cup dry white wine 1 Tablespoon dry English mustard 1 Cup plain nonfat yogurt Grated lemon zest of garnish Thin cucumber slices for garnish 1 Tablespoon turkey bacon chopped cooked 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 loosen 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 and stir in yogurt Return soup to stove and heat through (do not allow to boil) Ladle into hot soup plates with grated lemon zest and cucumber slices (add instant potatoes to make thicker potato soup) CORN CHOWDER VARIATION Serves 8 |