From Cooking for 2


Leeks, onion, potatoes and cheese enrich Stacey Savoyski’s corn chowder. “I developed it for our meatless Christmas Eve meal,” she adds from Southbury, Connecticut.


INGREDIENTS


* 2 cups chopped leeks (white portion only)
* 3/4 cup chopped onion
* 2 garlic cloves, minced
* 1 tablespoon olive oil
* 3 cups reduced-sodium chicken broth
* 1-1/2 cups cubed peeled potatoes
* 1/4 to 1/2 teaspoon dill weed
* 3/4 cup frozen corn, thawed
* 1/4 teaspoon pepper
* 4 teaspoons cornstarch
* 1 tablespoon cold water
* 1/2 cup half-and-half cream
* 1/4 cup shredded cheddar cheese


SERVINGS 4
CATEGORY Lower Fat
METHOD Other stovetop
PREP 10 min.
COOK 35 min.
TOTAL 45 min.


DIRECTIONS



In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 15-20 minutes or until potatoes are almost tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.




NUTRITIONAL INFO



Nutrition Facts: 1 cup equals 234 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 537 mg sodium, 32 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.