*  Exported from  MasterCook  *
 
                           Corn & Potato Chowder
 
 Recipe By     : Vegetarian Times (March 1993)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews                    Very Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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