Corn and Green Chile Chowder

the blender jar. Blend on Low for about 10 seconds and then switch speed to High to blend thoroughly. Transfer soup into a clean pot. Repeat with remaining ingredients, gradually adding the remaining broth to reach desired consistency. Taste and adjust seasoning accordingly.

*Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores.

Nutritional information per serving (1 cup):

Calories 296 (54% from fat) • carb. 33g • pro. 4g

•fat 19g • sat. fat 16g • chol. 12mg • sod. 443mg

•calc. 123mg • fiber 5g

This chowder carries a bit of heat, so use half of the

jalapeño if you are sensitive to spice.

Makes about 6 cups

2tablespoons unsalted butter

1medium onion, finely chopped

1jalapeño pepper, seeded and finely chopped

1 garlic clove, finely chopped

1medium red pepper, finely chopped

1teaspoon kosher salt, divided

½ teaspoon freshly ground pepper, divided

1tablespoon unbleached, all-purpose flour

½ cup lager-style beer

1can (4.5 ounces) chopped green chiles

3cups corn kernels (cut from about 3 ears of corn, or use frozen, thawed, corn kernels)

1cup chicken broth, reduced sodium

1⁄3 cup heavy cream

1.Heat the butter in a 6-quart saucepan set over medium-low heat. Once melted add the onion, jalapeño and garlic, with ½ of the salt and ½ of the pepper. Stir and sauté until fragrant, but picking up no color. Add the red pepper and sauté for 2 to 5 minutes, until softened. Stir in the flour and stir for 1 to 2 minutes to be sure to cook off the flour taste.

2.Add the beer, chiles, corn, broth and remaining salt and pepper, and bring to a boil. Once the liquid begins to boil, reduce heat and allow to simmer for about 15 minutes, to blend flavors. Stir in cream and allow to simmer, stirring occasionally, for another 15 minutes, until reduced slightly.

3.Remove about 2 cups of soup and transfer the remaining to the blender jar. Run on Low to begin blending, and then switch to High and run for about 1 minute until puréed.

4.Stir in reserved chowder and taste, adjusting seasoning if necessary. Serve immediately.

Nutritional information per serving:

Calories 177 (45% from fat) • carb. 21g • pro. 3g • fat 9g

•sat. fat 6g • chol. 28mg • sod. 449mg

•calc. 22mg • fiber 3g

Lightened Broccoli and Potato Soup

Everyone is looking for ways to make cream soups “healthy” and this recipe may have just done so. There is no milk or cream in this version of the old favorite, rather the potatoes blended with the broccoli create the creamy texture that everyone craves.

Makes about 4 cups

1tablespoon olive oil

1garlic clove, chopped

1small leek, white and light green parts only, thinly sliced

1 teaspoon kosher salt, divided

¼teaspoon freshly ground black pepper

1pound broccoli, stems cut into ½-inch pieces, florets separated – tougher/bottom stalks peeled

½pound red potatoes, peeled and cut into ½-inch pieces

3cups chicken or vegetable broth, reduced sodium

1.Heat the olive oil in a 6-quart saucepan over low heat. Add the garlic and leek, with ½ teaspoon of the salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and remaining salt; sauté 2 to 3 minutes. Add the stock and bring to