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Smoky Yukon Gold Potato Chowder

Smoky Yukon Gold Potato Chowder
Smooth and buttery, this potato-and-bean chowder will warm you up.
2   large leeks, white and light green parts only
1   tbsp (15 mL) salted butter
1   medium onion, finely chopped
3   garlic cloves, pressed
1 1/2   tsp (7 mL) smoked paprika
2   lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4   cups (1 L) unsalted chicken stock
1   can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1 1/2   cups (375 mL) 2% milk
3   oz (90 g) extra sharp white cheddar cheese, shredded
1/2   tsp (2 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
6   tbsp (90 mL) reduced-fat sour cream
   Snipped fresh chives and additional smoked paprika (optional)
  1. Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
  2. Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
  3. Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
  4. Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.

Yield: 6 servings

Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 45 g, Fiber 6 g, Protein 15 g

Cook's Tips: Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden in color. These boiling potatoes have a moist and succulent texture and are suited for baking, mashing and roasting.