Corn & Potato Chowder

Ingredients

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

  • 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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