Preparation / Directions:
CURRIED POTATO CHOWDER: In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes. Stir frequently. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown. Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes, reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, about 15 minutes. Add onions. Add wine to skillet; stir to loosen any browned bits. Add wine mixture to potato mixture. Return to soup to a simmer. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens. Stir in curry powder and dry mustard. Remove soup from stove; stir in yogurt. Return soup to stove; heat through. Do not allow to boil. Ladle into hot soup plates; with grated lemon zest and cucumber slices. ( I would add instant potatoes to make thicker potato soup)
CORN CHOWDER VARIATION: Omit curry powder, dry mustard, and plain nonfat yogurt. Chop onion and potatoes into small dice. Cook as directed until potatoes are just tender. Add corn just before serving. Garnish with each serving with chopped turkey bacon.