Corn and Potato Chowder
| 1 | tspn. safflower oil | 2 | tspn. dry sherry or water |
| 1-1/4 | c. finely chopped onion | 1 | c. thinly sliced carrot |
| 2 | stalks celery with leaves, thinly sliced | 1 | bay leaf |
| 2 | c. cubed Yukon potatoes | 1 | c. vegetable stock |
| 1 | c. skim milk | 1 | c. fresh corn kernels |
| Cayenne pepper to taste | | nonfat plain yogurt for garnish (optional) |
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In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 min., stirring frequently to prevent browning. (If mixture appears dry, add 1-2 Tbls. water.) Add carrot, celery, bay leaf, potatoes, and stock. Cover pan, bring to a boil, and cook over med. heat 10-15 min., or until potatoes are tender. Add milk and corn and simmer 3 min., or until corn is tender. Discard bay leaf. Puree 1 c. soup in a food processor or blender, then return it to the pot. Season with cayenne. If desired, garnish with a dollop of yogurt.
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