Midwestern corn chowder

Yield: 8 Servings

Measure Ingredient
¾ cup Chopped Onion
1 teaspoon Unsalted Butter
¼ cup Dry Sherry
1 cup Chopped Celery
2 cups Diced Red Potatoes
1 Bay Leaf
2 cups Nonfat Veg Chicken Broth; Low Sod, Note 1
2 cups Chopped Tomatoes
1½ cup Corn Kernels
1½ cup Nonfat Milk
½ cup Chopped Parsley
Ground Pepper; Optional

Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian stock

Prep Time: 15 - 20 min Cooking Time: 35 - 40 min To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak.

In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min.

Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil.

Lower heat to simmer and cook, covered, until potatoes are tender (20 min).

Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.

Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.

Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired).

Makes 10 C, 8 servings

This was very, very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod 116 mg CFF 8⅗%

Recipe by: Healthy Cooking, California Culinary Academy Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Sep 30, 1998, converted by MM_Buster v2.0l.

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