"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chunky Potato, Wild Rice & Swiss Cheese Chowder Recipe

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This recipe for Chunky Potato, Wild Rice & Swiss Cheese Chowder, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne & Ewen McEwen
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. thinly sliced leeks, discard green tops (or use sweet onion)
1 T. olive oil
2 cloves garlic, minced
4 c. cubed Yukon gold potato (1/ 12/ lbs.)
1 c. cubed carrot (1/2 lb.)
1 c. cubed yellow squash (optional)
2 cans fat free, chicken broth
2 bay leaves
1/2 c. cooked wild rice
1 c. half and half (or milk)
1/2 c. shredded Swiss cheese (2 oz.)
1/2 tsp. salt
1/4 tsp. pepper
Parsley, freshly chopped

Directions:
Directions:
Sauté leek in oil in a large saucepan; add garlic and sauté until tender.
Stir in potato to coat and cook a few minutes more.
Add broth and bay leaves, bring to a boil.
Reduce heat, cover and simmer about 15 minutes or until the potatoes are tender.
Discard bay leaves.
Place half the potatoes in a blender and process until smooth.
Return puréed potato mixture to saucepan; stir in rice and remaining ingredients, except parsley.
Cook over medium heat until cheese melts stirring frequently.
Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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