Potato-Spinach Chowder

• 1 can (15 ounces) spinach or kale
• 1 can (14 1/2 ounces) potatoes
• 1/2 cup chopped green onion, divided
• 2 cloves garlic, chopped
• 1 can (14 ounces) low-sodium chicken broth
• 1/2 teaspoon mace
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups plain, fat-free yogurt, divided

1. Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion.
2. Servings: 6
3. Nutritional Information Per Serving:
4. Calories 110; Total fat 1.5g; Saturated Fat 0.5g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 18g; Fiber 3g; Protein 6g

kale, potatoes, green onion, garlic, chicken broth, mace, freshly ground black pepper, yogurt

Taken from www.epicurious.com/recipes/member/views/potato-spinach-chowder-50076475 (may not work)