Fast And Fit Potato Chowder
- 1 Tbsp. margarine or butter
- 1 c. chopped leeks or onions
- 1 c. diced red and/or green bell peppers
- 2 lb. (6 medium) potatoes, diced 1/2-inch
- 3 c. chicken broth or bouillon
- 2 tsp. dried thyme leaves
- 2 bay leaves
- 1 c. low-fat milk
- 1 (10 oz.) pkg. frozen corn, thawed and drained
- 1/4 c. chopped parsley
- 1/8 tsp. cayenne pepper
- salt and pepper to taste
- In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High 1 minute.
- Add leeks and bell peppers; microwave on High 3 minutes.
- Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potatoes with a slotted spoon; put into electric blender.
- Add milk and puree until smooth.
- Return mixture to dish.
- Stir in corn, parsley and cayenne season with salt and pepper.
- Heat on High 3 minutes.
- If desired, pass bowls of shredded Cheddar cheese, crumbled cooked bacon, drained canned clams and/or cubed cooked chicken or ham, to stir into soup.
- Makes 6 servings.
margarine, leeks, red andor, potatoes, chicken broth, thyme, bay leaves, lowfat milk, frozen corn, parsley, cayenne pepper, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=533319 (may not work)