Corn and potato chowder

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Safflower oil
2 teaspoons Dry sherry;or water
1¼ cup Onion;finely chopped
1 cup Carrot;thinly sliced
2 Celery stalks;thinly sliced
1 Bay leaf
2 cups Red potatoes;cubed
1 cup Vegetable stock
1 cup Skim milk
1 cup Fresh or frozen corn
Cayenne to taste
Nonfat plain yogurt for
;garnish---optional

Directions

In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tbs water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Puree 1 c soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop or nonfat yogurt.

Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g fiber.

From 3/93 Vegetarian Times page 36+37 Formatted to MM by Kat Food & Wine RT [*] Category 2, Topic 3 Message 183 Thu Apr 29, 1993 J.DUCKETT1 [Kat] at 22:20 EDT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 05-25-94 From: Dale Shipp Date: 09-26-94

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