Corn chowder from lhj online

6 Servings

Ingredients

Quantity Ingredient
1 medium Potato; peeled and diced
2½ cup Water
1 tablespoon Butter or margarine
1½ cup Chopped onions
1½ teaspoon Salt
½ cup Minced celery
½ cup Minced red bell pepper
5 cups Fresh corn; *OR*
16 ounces Frozen corn
½ teaspoon Basil
¼ teaspoon Thyme
¼ teaspoon Freshly ground pepper
1 cup Low-fat milk; 1%
1 cup Fresh or frozen peas; thawed
1 cup Chopped fresh spinach

Directions

1. Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender.

2. Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more.

3. Transfer half the soup (2½ cups) to a blender and puree until smooth.

Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil). Makes 6 servings.

NOTES : Just as satisfying as a traditional creamy chowder, this delicately seasoned soup, prepared with low-fat milk and pureed vegetables, is equally delicious made with fresh or frozen corn and peas, so you can enjoy the chowder throughout the year. Prep time: 15 minutes; Cooking time: 15 minutes; Degree of difficulty: easy; Low-calorie Recipe by: Ladies Home Journal Online Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 19, 1998

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