Chunky Potato and Swiss Chowder

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Ready In: 60 Minutes

Servings: 5

From Cooking Light.

Ingredients:

cooking spray

2 cups thinly sliced leeks (about 2 large)

2 garlic cloves, minced

4 cups cubed peeled yukon gold potatoes (about 1 1/2 pounds)

1 cup cubed carrot (about 1/2 pound)

1 cup cubed yellow squash

2 (15 3/4 ounce) cans reduced-sodium fat-free chicken broth

2 bay leaves

1 cup hot cooked wild rice

1 cup half-and-half

1/2 cup shredded swiss cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

chopped fresh parsley (optional)

Directions:

1. Heat a large Dutch oven coated with cooking spray over medium-high heat.
2. Add leek and garlic; sauté 3 minutes or until tender.
3. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil.
4. Cover, reduce heat, and simmer 20 minutes or until tender.
5. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth.
6. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley.
7. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

By RecipeOfHealth.com