posted by Wendy 04-18-99 1:53 PM
Corn and Potato Chowder
1 Tsp. Safflower oil
2 Tsps. Dry sherry or water
1 1/4 Cups finely chopped onion
1 Cup thinly sliced carrots
2 Stalks celery with leaves,thinly sliced
1 Bay leaf
2 Cups cubed red potatoes
1 Cup Vegetable broth
1 Cup Skim milk
1 Cup fresh or frozen(thawed)corn kernels
Cayenne pepper to taste
Nonfat plain yogurt for garnish(optional)
In a large,heavy saucepan,heat oil and sherry or water until bubbling.
Add onion and cook,5 minutes, stirring frequently to prevent browning.
(If mixture appears dry,add 1-2 tbsps. more sherry or water.)
Add celery,carrots,bay leaf,potatoes and broth.
Cover pan,bring to a boil,and cook over medium heat,until potatoes are tender,about 10-15 minutes.
Add milk and corn and simmer until corn is tender,about 3 minutes.
Remove and discard bay leaf.
Puree 1 cup of the soup in a food processor or blender,then return to the pot.
Season with cayenne pepper.
If desired,garnish individual servings with a dollop of yogurt.
Recipe from Vegetarian times cookbook.