Leek Chowder with Ham
8 ounces lean ham, fat trimmed, cut into 1/2-inch cubes
3 leeks, white parts only, sliced
1 teaspoon olive oil
1 (14 1/2-ounces) can fat-free chicken broth
2 large Idaho potatoes (about 1 pound), peeled, cut into 1/4-inch cubes
1 bay leaf
1 teaspoon horseradish mustard
1 teaspoon Worcestershire sauce
1/2 cup fat-free milk
Salt and white pepper, to taste
Cook ham and leeks in oil in large saucepan over medium heat until leeks are
translucent, 6 to 8 minutes. Remove from saucepan and reserve. Add broth,
potatoes, and bay leaf to saucepan; heat to boiling. Reduce heat and simmer,
covered, until potatoes are tender, about 15 minutes; discard bay leaf. Process
potatoes and broth in food processor or blender until smooth; return to saucepan.
Stir in mustard, Worcestershire sauce, milk, and reserved ham and leeks. Cook
over medium heat until hot, about 5 minutes; season to taste with salt and
pepper.
Makes 4 servings.
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