Potato Chowder with Pancetta and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Prep: 20 minutes; Cook: 38 minutes Ingredients:
4 ounces 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 pounds) |
4 cups fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1 cup fat-free half-and-half |
1 teaspoon finely chopped fresh rosemary |
1/4 teaspoon black pepper |
Directions:
1. 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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