• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn and Potato Chowder

  • Recipe Submitted by on

Category: Low Fat, Soups, Vegetarian

 Ingredients List

  • 1 ts Safflower oil
  • 2 ts Dry sherry;or water
  • 1 1/4 c Onion;finely chopped
  • 1 c Carrot;thinly sliced
  • 2 Celery stalks;thinly sliced
  • 1 Bay leaf
  • 2 c Red potatoes;cubed
  • 1 c Vegetable stock
  • 1 c Skim milk
  • 1 c Fresh or frozen corn
  • Cayenne to taste
  • Nonfat plain yogurt for
  • ;garnish---optional


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 tbs 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 potato is tender. Add milk and corn and simmer 3
minutes, or until corn is tender. Discard bay leaf. Puree 1 c soup in a
blender, then return to the pot. Season with cayenne. If desired, garnish
with a dollop or nonfat yogurt.

Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g

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