Chunky Potato and Swiss Chowder

Submitted by LMillerRN

"From Cooking Light."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 5

ingredients

• cooking spray
• 473.18 ml thinly sliced leeks (about 2 large)
• 2 garlic cloves, minced
• 946.36 ml cubed peeled yukon gold potatoes (about 1 1/2 pounds)
• 236.59 ml cubed carrot (about 1/2 pound)
• 236.59 ml cubed yellow squash
• 2 (893.00 g) can reduced-sodium fat-free chicken broth
• 2 bay leaves
• 236.59 ml hot cooked wild rice
• 236.59 ml half-and-half
• 118.29 ml shredded swiss cheese
• 2.46 ml salt
• 1.23 ml 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.