Corn & Potato Chowder

Corn & Potato Chowder

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  • 1 tsp
  • 2 tsp
  • 1 c
    onion, chopped
  • 1 c
    carrot, sliced
  • 2
    stalks celery, sliced
  • 2 c
    red potatoes, cubed
  • 1
    bay leaf
  • 1 c
    vegetable broth
  • 1 c
    milk, skim
  • 1 c
  • 5/8 tsp
    cayenne pepper
  • ·
    yogurt, plain (optional)

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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About Corn & Potato Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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