Corn & Potato Chowder
Vegetarian Times
1 teaspoon oil 2 teaspoons sherry 1 cup onion, chopped 1 cup
carrot, sliced 2 stalks celery, sliced 2 cups red potatoes,
cubed 1 bay leaf 1 cup vegetable broth 1 cup skim milk 1 cup
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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