Post by Loupy on Sept 16, 2011 21:27:46 GMT -7
Healthified Cheesy Potato Chowder
www.bettycrocker.com/recipes
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. Healthified ingredients reduce the fat, while fiber is increased by going green with broccoli.
Prep time: 30 min
Total time: 60 min
Serves: 8
Ingredients:
6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1/3 cup Gold Medal® all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)
2 Tablespoons onion powder
2 Tablespoons garlic powder
Instructions:
In 5-quart Dutch oven, place potatoes; add just enough water to cover.
Heat to boiling.
Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender.
Drain.
Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, salt and pepper, garlic and onion powders.
Heat to boiling.
Add broccoli.
Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly.
Cook over medium heat, stirring frequently, until mixture thickens and boils.
Stir in cheese until melted and smooth.
Stir in sour cream and green onions; cook until thoroughly heated.
To serve, ladle soup into bowls.
Tips:
Because red-skinned potatoes are firmer and will retain their shape better than russets, they are the best choice for soups or chowders such as this.
*For better melting cheese, we recommend using brick cheese and shredding it yourself instead of using pre-shredded cheese.
71% less fat • 69% less sat fat • 50% more fiber than the original recipe.
Nutrition Information:
Calories 240
Fat 6g
Saturated Fat 4g,
Cholesterol 20mg;
Sodium 710mg;
Total Carbohydrate 32g
Dietary Fiber 4g,
Sugars 5g
Protein 13g
©2011 General Mills
www.bettycrocker.com/recipes
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. Healthified ingredients reduce the fat, while fiber is increased by going green with broccoli.
Prep time: 30 min
Total time: 60 min
Serves: 8
Ingredients:
6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1/3 cup Gold Medal® all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)
2 Tablespoons onion powder
2 Tablespoons garlic powder
Instructions:
In 5-quart Dutch oven, place potatoes; add just enough water to cover.
Heat to boiling.
Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender.
Drain.
Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, salt and pepper, garlic and onion powders.
Heat to boiling.
Add broccoli.
Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly.
Cook over medium heat, stirring frequently, until mixture thickens and boils.
Stir in cheese until melted and smooth.
Stir in sour cream and green onions; cook until thoroughly heated.
To serve, ladle soup into bowls.
Tips:
Because red-skinned potatoes are firmer and will retain their shape better than russets, they are the best choice for soups or chowders such as this.
*For better melting cheese, we recommend using brick cheese and shredding it yourself instead of using pre-shredded cheese.
71% less fat • 69% less sat fat • 50% more fiber than the original recipe.
Nutrition Information:
Calories 240
Fat 6g
Saturated Fat 4g,
Cholesterol 20mg;
Sodium 710mg;
Total Carbohydrate 32g
Dietary Fiber 4g,
Sugars 5g
Protein 13g
©2011 General Mills
