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Corn& Potato Chowder Recipe
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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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