corn & potato chowder

Name: Corn & Potato Chowder
Ingredients: 1 teaspoon(s) oil; 2 teaspoon(s) sherry; 1 cup(s) onion, chopped; 1 cup(s) carrot, sliced; 2 - stalks celery, sliced; 2 cup(s) red potatoes, cubed; 1 - bay leaf; 1 cup(s) vegetable broth; 1 cup(s) milk, skim; 1 cup(s) corn; 5/8 teaspoon(s) cayenne pepper; - yogurt, plain (optional)

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Ingredients

1 teaspoon oil
2 teaspoons sherry
1 cup onion, chopped
1 cup carrot, sliced
2 - stalks celery, sliced
2 cups red potatoes, cubed
1 - bay leaf
1 cup vegetable broth
1 cup milk, skim
1 cup corn
5/8 teaspoon cayenne pepper
- yogurt, plain (optional)

How To Make corn & potato chowder

Step 1

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

Step 2

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

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

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

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

Discard bay leaf.
Step 7

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

If desired, garnish with yogurt.
Step 9

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