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    Corn & Potato Chowder


    Source of Recipe


    Marla

    Recipe Introduction


    Garnish with a dollup of sour cream or yogurt.

    List of Ingredients




    Gluten Free Corn & Potato Chowder




    1 teaspoon safflower oil
    2 teaspoons dry sherry, or water
    1-1/4 cups onion, finely chopped
    1 cup carrot, thinly sliced
    2 celery stalks, thinly sliced
    1 bay leaf
    2 cups red potatoes, cubed
    1 cup vegetable stock
    1 cup skim milk
    1 cup fresh or frozen corn
    cayenne to taste
    nonfat plain yogurt for, garnish, optional


    Recipe




    In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender.

    Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt.

    Serves 4.

 

 

 


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