Potato-Leek Chowder

Since it has been three sad months since our last post, and Alex asked, here is the recipe for the chowder I brought today. It's from Cooking Light, so it's very guilt-free!

Ingredients
1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups fat-free, less-sodium chicken broth
3 cups (2-inch) cubed peeled Yukon gold or red potato
3 cups (2-inch) chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)


Preparation
Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.

Yield
6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)

Nutritional Information
CALORIES 227(31% from fat); FAT 7.7g (sat 1.5g,mono 2.6g,poly 1g); PROTEIN 9.1g; CHOLESTEROL 4mg; CALCIUM 90mg; SODIUM 629mg; FIBER 5.4g; IRON 2.3mg; CARBOHYDRATE 39g