Corn & Potato Chowder
Serving Size : 1
Ingredients for prepare Corn & Potato Chowder
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | teaspoon | oil |
| 2 | teaspoons | sherry |
| 1 | cup | onion - chopped |
| 1 | cup | carrot - sliced |
| 2 | stalks | celery - sliced |
| 2 | cups | red potatoes - cubed |
| 1 | | bay leaf |
| 1 | cup | vegetable broth |
| 1 | cup | skim milk |
| 1 | cup | corn kernels |
recipe Corn & Potato Chowder
Instructions In large heavy saucepan, heat oil
Corn & Potato Chowder
and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2
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tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil
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& cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3
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minutes or until corn is tender. Discard bay leaf. Puree 1 cup
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soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the
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cayenne. The first time I made this I overdid it! I didn't use the
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yogurt, and it tasted fine.
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