Title: Corn and Potato Chowder
Categories: Potato, Soups
Yield: 1 Servings

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.

Recipe by: Vegetarian Times (March 1993)

Posted to recipelu-digest Volume 01 Number 322 by James and Susan Kirkland
on Nov 28, 1997