Easy Potato ChowderSubmitted by: SCATTERBOLT
IntroductionA tasty, healthy, gluten-free meal! A tasty, healthy, gluten-free meal!
2.5 pounds white potatoes
4 cups chicken broth (I use Pacific Naturals brand)
1 carrot, peeled
1 medium onion
Salt to taste
1 tbsp black pepper
1 tsp cayenne pepper
Begin by putting on a large pot of water to boil. While it's heating, peel potatoes and cut them into 3/4" cubes. Peel the carrot and cut into pieces. Put the potatoes and carrots in the water to cook. Keep an eye on them, when the potatoes are soft (but not mushy!) pull the pot off the heat and drain the potatoes.
Pour the chicken broth into the pot to begin heating up. If you have an immersion blender, add about half the potatoes and carrots into the broth and puree them, adding more potatoes until you reach a chowder-like consistency. If you're using a regular blender, puree the potatoes and stir the puree into the broth. Once you reach the consistency you want, add your seasonings and let it simmer for about 5 minutes, then add the rest of the potato chunks to the soup.
I adore this recipe because it has practically no fat, yet is amazingly filling! It's also a great one for hiding vegetables in, because you can just puree them in with the potatoes! Not to mention it's gluten free if you choose a gluten free broth (I recommend Pacific Naturals Free Range Chicken Broth, but you can also use College Inn brand or even bouillon cubes - Telma brand is gluten free).
Number of Servings: 4
Recipe submitted by SparkPeople user SCATTERBOLT.