Fast And Fit Potato Chowder - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1 c. chopped leeks or onions
1 c. diced red and/or green bell peppers
2 lb. (6 medium) potatoes, diced 1/2-inch
3 c. chicken broth or bouillon
2 tsp. dried thyme leaves
2 bay leaves
1 c. low-fat milk
1 (10 oz.) pkg. frozen corn, thawed and drained
1/4 c. chopped parsley
1/8 tsp. cayenne pepper
salt and pepper to taste

Preparation

In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High 1 minute.
Add leeks and bell peppers; microwave on High 3 minutes.
Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potatoes with a slotted spoon; put into electric blender.
Add milk and puree until smooth.
Return mixture to dish.
Stir in corn, parsley and cayenne season with salt and pepper.
Heat on High 3 minutes.
If desired, pass bowls of shredded Cheddar cheese, crumbled cooked bacon, drained canned clams and/or cubed cooked chicken or ham, to stir into soup.
Makes 6 servings.