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Curried Chowder

Olive oil cooking spray
2 Large onions about a pound thinly sliced
1 Clove garlic minced
1/8 Teaspoon sugar
3 Cup beef stock
2 Large russet potatoes about 2 lbs

1/2 Cup corn kernels fresh or defrosted peeled diced
1/4 Cup dry white wine
1 Tablespoon dry English mustard
1 Cup plain nonfat yogurt
Grated lemon zest of garnish
Thin cucumber slices for garnish
1 Tablespoon turkey bacon chopped cooked

In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes
Stir frequently
Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown
Meanwhile, in a large saucepan. bring stock to a boil
Add potatoes, reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, about 15 minutes
Add onions
Add wine to skillet; stir to loosen any browned bits
Add wine mixture to potato mixture
Return to soup to a simmer
Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens
Stir in curry powder and dry mustard
Remove soup from stove and stir in yogurt
Return soup to stove and heat through (do not allow to boil)
Ladle into hot soup plates with grated lemon zest and cucumber slices (add instant potatoes to make thicker potato soup)

Omit curry powder, dry mustard, and plain nonfat yogurt
Chop onion and potatoes into small diced cubes
Cook as directed until potatoes are just tender
Add corn just before serving
Garnish with each serving with chopped turkey bacon

Food Exchanges per serving for Curried Potato Chowder 2 BREAD/STARCH 
CAL 137 PRO 4g CAR 30g FAT trace amount CHO 1mg SOD 45mg;

Food Exchanges per serving for Corn Chowder Variation 2 BREAD/STARCH 
CAL 129g PRO 3g FAT trace amount CHO 1mg SOD 36mg

Courtesy Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt with the nutrition servers staff of Joslin Diabetes Center

Serves 8