Side Pannel
Corn and Potato Chowder
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)
Directions
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.
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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