Corn And Potato Chowder - cooking recipe

Ingredients

1 tsp. safflower oil
2 tsp. dry sherry or water
1 1/4 c. finely chopped onion
1 c. thinly sliced carrot
2 stalks celery (with leaves), thinly sliced
1 bay leaf
2 c. cubed red potatoes
1 c. vegetable stock
1 c. skim milk
1 c. fresh or frozen corn kernels
cayenne pepper to taste
nonfat plain yogurt for garnish (optional)

Preparation

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 tablespoons 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 potatoes are tender.
Add milk and corn.
Simmer 3 minutes or until corn is tender. Discard bay leaf.
Puree 1 cup soup in a food processor or blender, then return it to the pot.
Season with cayenne.
If desired, garnish with a dollop of yogurt.
Makes 4 servings.