Title: Corn Chowder From Lhj Online
Categories: Dinner: sou, Family: val, Method: sto
Yield: 6 Servings

1 md Potato; peeled and diced
2 1/2 c Water
1 tb Butter or margarine
1 1/2 c Chopped onions
1 1/2 ts Salt
1/2 c Minced celery
1/2 c Minced red bell pepper
5 c Fresh corn; *OR*
16 oz Frozen corn
1/2 ts Basil
1/4 ts Thyme
1/4 ts Freshly ground pepper
1 c Low-fat milk; 1%
1 c Fresh or frozen peas; thawed
1 c Chopped fresh spinach

1. Bring potato and water to boil in medium saucepan. Reduce heat; cover
and simmer 10 minutes until just tender.

2. Meanwhile, melt butter over medium-low heat in large saucepan. Add
onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked
potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce
heat to low; cover and simmer 5 minutes more.

3. Transfer half the soup (2 1/2 cups) to a blender and puree until smooth.
Return puree to saucepan. Add milk, peas and spinach and simmer until
heated through (do not boil). Makes 6 servings.

NOTES : Just as satisfying as a traditional creamy chowder, this delicately
seasoned soup, prepared with low-fat milk and pureed vegetables, is equally
delicious made with fresh or frozen corn and peas, so you can enjoy the
chowder throughout the year. Prep time: 15 minutes; Cooking time: 15
minutes; Degree of difficulty: easy; Low-calorie
Recipe by: Ladies Home Journal Online http://www.lhj.com

Posted to recipelu-digest by "Valerie Whittle" on Mar
19, 1998