Potato Chowder With Pancetta And Rosemary

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Oxmoor House


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4 ounces pancetta, diced (about 2/3 cup)

2 cups diced leek (about 1 large)

2 garlic cloves, minced

8 cups (1-inch) cubed peeled baking potato (about 3 pounds)

4 cups fat-free, less-sodium chicken broth

1/4 teaspoon salt

1 cup fat-free half-and-half

1 teaspoon finely chopped fresh rosemary

1/4 teaspoon black pepper

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