corn & potato chowder

How To Make corn & potato chowder

• 1

  In large heavy saucepan, heat oil and sherry until bubbling.
• 2

  Add onion and saute 5 minutes -(If mixture appears dry, add 1-2 teaspoons water.)
• 3

  Add carrot, celery, bay leaf, potatoes and stock.
• 4

  Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
• 5

  Add milk and corn then simmer for 3 minutes or until corn is tender.
• 6

  Discard bay leaf.
• 7

  Puree 1 cup soup in blender, then return to pot and season with cayenne.
• 8

  If desired, garnish with yogurt.
• 9

  Note: Go easy on the cayenne; the first time I made this I overdid it!
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