CHUNKY POTATO-AND-SWISS CHOWDER Cooking spray 2 cups thinly sliced leek (about 2 large) 2 garlic cloves, minced 4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds) 1 cup cubed carrot (about 1/2 pounds) 1 cup cubed yellow squash 2 (15.75-ounce) cans fat-free, less-sodium chicken broth 2 bay leaves 1 cup hot cooked wild rice 1 cup half-and-half 1/2 cup (2 ounces) shredded Swiss cheese 1/2 teaspoon salt 1/4 teaspoon black pepper Fresh chopped parsley (optional)

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return puréed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

5 servings.

1 Serving - 1 1/2 cups: Calories: 302 (Cal. from fat: 28%), Fat: 9.5g (Saturated: 5.6g), Cholesterol: 28mg, Sodium: 693mg, Carbohydrate: 43g, Protein: 12.4g.

[Cooking Light, March 2001]