Reuben Chowder w/ Rye Croutons

Posted by Schmitty 

Makes 4 Servings

1 ounces seeded rye bread, cut into 1/4" cubes
15 ounces pared potatoes, cut into 1/4" cubes
1/2 cup coarsely chopped onion
1 teaspoon low-sodium chicken bouillon granules
1 cup low-fat (1%) milk
1 1/2ounces reduced-fat Swiss cheese, cut into 1/2" pieces
1/2 ounce low-fat turkey ham, cut into 1/2" pieces
1/2 cup rinsed sauerkraut
1/2 teaspoon caraway seeds
1/8 teaspoon ground red pepper

1. To prepare croutons, spray small nonstick skillet with nonstick cooking spray. Place skillet over medium heat 30 seconds. Add bread cubes; cook and toss 3 minutes, until lightly browned.
2. In medium saucepan over high heat, combine potatoes, 1 1/4 cups water, the onion and bouillon granules,; bring to a boil. Reduce heat to medium-low; cover and simmer, 10 minutes, until potatoes are tender. Don't drain.
3. With slotted spoon, transfer 1 cup of the potatoes to blender or food processor; puree until smooth. Stir back into potatoes in saucepan, Add milk, sauerkraut, cheese, turkey ham, caraway seeds and red pepper. Cook over medium heat, stirring frequently, 2-3 minutes, until cheese melts. Reduce heat to low; keep warm.
4. Divide soup evenly among 4 bowls; sprinkle evenly with croutons.

Serving( 1 cup with 1/4 of the croutons) provides: 1/4 milk, 1/2 vegetable, 1/2 protein, 1 bread, 3 optional calories; 3 grams Fat, 3 grams Fiber, 186 calories, 229 mg Calcium, 29 g total Carbohydrates, 212 mg Sodium, 10 g Protein.

123 Points: 3 points per serving.