Winter Vegetable Chowder - cooking recipe

Ingredients

1 c. sun-dried tomatoes, cut into 1/4-inch strips
1 (14 1/2 oz.) can chicken or vegetable broth
1/2 c. water
1 lb. potatoes, peeled and cut into 3/4-inch cubes
1/2 c. sliced celery
1 (7 to 8 oz.) can whole kernel corn, drained
1/2 c. sliced green onions
1 c. 1% low-fat milk
1/2 tsp. dried thyme leaves
salt
ground pepper

Preparation

In small bowl, cover tomatoes with boiling water; let stand 5 minutes.
In large saucepan, over medium-high heat, bring broth and 1/2 cup water to boil.
Add potatoes; return to boil.
Cover and cook over low heat for 12 minutes, or just until tender.
With slotted spoon, remove 1 cup potatoes; set aside.
Transfer contents of saucepan to blender; puree until smooth.
Pour mixture back into saucepan.