Potato Chowder with Pancetta and Rosemary Recipe

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Potato Chowder with Pancetta and Rosemary

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Ingredients

Count

Nutrition

248

Calories

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Ingredients:

Serving

4 oz pancetta, diced (about 2/3 cup)
2 cups diced leek (about 1 large)
2 garlic cloves, minced
8 cups (1-inch) cubed peeled baking potato (about 3 lb)
4 cups fat-free , less-sodium chicken broth
1/4 tsp salt
1 cup fat-free half-and-half
1 tsp finely chopped fresh rosemary
1/4 tsp black pepper

Directions:

Place pancetta in a Dutch oven, and cook over medium heat 4 minutes or until browned, stirring frequently. Add leek and garlic; sauté 1 minute. Add potato, broth, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 26 minutes or until potato is very tender, stirring occasionally. Remove from heat; stir in remaining ingredients.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.21 Kcal (1039 kJ)
Calories from fat	36.41 Kcal
		% Daily Value*
Total Fat	4.05g	6%
Cholesterol	12.38mg	4%
Sodium	531.2mg	22%
Potassium	337.62mg	7%
Total Carbs	36.6g	12%
Sugars	2.93g	12%
Dietary Fiber	3.46g	14%
Protein	17.17g	34%
Vitamin C	3.7mg	6%
Iron	2.6mg	14%
Calcium	184.2mg	18%

Amount Per 100 g
Calories	78.36 Kcal (328 kJ)
Calories from fat	11.49 Kcal
		% Daily Value*
Total Fat	1.28g	6%
Cholesterol	3.91mg	4%
Sodium	167.71mg	22%
Potassium	106.59mg	7%
Total Carbs	11.56g	12%
Sugars	0.93g	12%
Dietary Fiber	1.09g	14%
Protein	5.42g	34%
Vitamin C	1.2mg	6%
Iron	0.8mg	14%
Calcium	58.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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