Sweet Potato, Leek, and White Bean Chowder

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* Exported from MasterCook *

 

Sweet Potato, Leek, and White Bean Chowder

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried white cannellini beans or large lima

beans -- soaked and drained

6 cups water

2 tablespoons vegetable oil

2 cups coarsely chopped leeks -- well rinsed

2 carrots -- peeled and diced

1 cup diced celery

2 or 3 cloves garlic -- minced

2 cups diced sweet potatoes (do not peel)

1 teaspoon dried thyme

1 teaspoon ground white pepper

1 teaspoon salt

2 cups milk or light cream

1 1/2 cups corn kernels, fresh, frozen, or canned

2 tablespoons minced fresh dill or tarragon (or 1

tablespoon dried)

 

Place the beans and water in a large saucepan and cook for 1 hour. Drain,

reserving 4 cups of the cooking liquid, and set aside.

In another large saucepan, and add the leeks, carrots, celery, and garlic.

Saute over medium heat for 7 to 10 minutes, until the vegetables are tender.

Add the beans, reserved cooking liquid, sweet potatoes, and seasonings and bring

to a simmer. Cook for about 20 minutes, until the potatoes are easily pieced

with a fork. Add the milk, corn, and dill and return to a simmer, stirring

occasionally.

Remove the chowder from the heat and ladle into bowls. Serve hot.

 

 

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Per serving: 85 Calories (kcal); 7g Total Fat; (70% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 583mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0