Fast & Fit Potato Chowder

Ingredients:

1 tablespoon butter or margarine
1 cup chopped leeks or onion
1 cup finely chopped red and/or green bell pepper
2 pounds (6 medium) potatoes, cut into ½-inch cubes
3 cups chicken broth or bouillon
2 bay leaves
2 teaspoons dried thyme leaves, crushed
1 cup lowfat milk
1 package (10 ounces) frozen corn, defrosted and drained
¼ cup chopped fresh parsley leaves
1/8 teaspoon cayenne pepper
Salt and pepper

Toppings (Optional):

Directions:

Place butter in 3-quart microwave-safe dish; microwave on HIGH 1 minute until melted. Add leeks and bell pepper; microwave on HIGH 3 minutes. Stir in potatoes, broth, bay leaves and thyme; cook, covered, on HIGH 20 minutes. Remove bay leaves. Using slotted spoon, remove 4 cups potatoes to blender container. Add milk; process until smooth. Return to dish; stir in corn, parsley and cayenne pepper. Season with salt and pepper, as desired; microwave on HIGH 3 minutes. Serve with toppings, if desired.

Nutrition Information Per Serving: 290 calories; 4 g fat; 10 mg cholesterol; 830 mg sodium; 54 g carbohydrate; 6 g fiber; 9 g protein

Tip: Microwave ovens vary; cooking times may need adjustment.

Special thanks to: The National Potato Promotion Board for providing the recipe and picture.

6 Servings
Prep Time: 20 Minutes
Cook Time: 30 Minutes