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

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine.

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