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