• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Corn and Potato Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 ts Oil
  • 2 ts Sherry
  • 1 c Onion; chopped
  • 1 c Carrot; sliced
  • 2 Stalks celery; sliced
  • 2 c Red potatoes; cubed
  • 1 Bay leaf
  • 1 c Vegetable broth
  • 1 c Skim milk
  • 1 c Corn kernels
  • Cayenne to taste
  • Plain yogurt for garnish
  • -(optional)


Instructions 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. Note: Go easy on the cayenne. The first
time I made this I overdid it! I didn't use the yogurt, and it tasted fine.

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