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LOCATION: Recipes >> Soups >> Corn Potato Chowder 01

Print this Recipe    Corn Potato Chowder 01

Corn & Potato Chowder

1 tsp. oil
2 tsp. sherry
1 c. chopped onion
1 c. sliced carrot
2 stalks celery, sliced
2 c. cubed red potatoes
1 bay leaf
1 c. vegetable stock
1 c. skim milk
1 c. corn kernels
cayenne to taste
plain yogurt for garnish (optional)

In large heavy saucepan, heat oil and sherry until bubbling. Add
onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes & stock.

Cover, bring to boil & cook over medium heat for 10-15 minutes, or
until potato is tender. Add milk & corn; simmer for 3 minutes or
until corn is tender. Discard bay leaf. Puree 1 cup soup in blender,
then return to pot. Season with cayenne. If desired, garnish with
yogurt.

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