Corn & Potato Chowder

Corn & Potato Chowder Recipe

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1 tsp
2 tsp
1 c
onion, chopped
1 c
carrot, sliced
stalks celery, sliced
2 c
red potatoes, cubed
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


  • 1In large heavy saucepan, heat oil and sherry until bubbling.
  • 2Add onion and saute 5 minutes -(If mixture appears dry, add 1-2 teaspoons water.)
  • 3Add carrot, celery, bay leaf, potatoes and stock.
  • 4Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
  • 5Add milk and corn then simmer for 3 minutes or until corn is tender.
  • 6Discard bay leaf.
  • 7Puree 1 cup soup in blender, then return to pot and season with cayenne.
  • 8If desired, garnish with yogurt.
  • 9Note: 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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