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

1. In microwave, melt butter in 2 1/2 to 3-quart microwave-safe dish on High 1 minute.
2. Add leeks and bell peppers; microwave on High 3 minutes.
3. Stir in potatoes, broth, thyme and bay leaves. Remove 4 cups cooked potatoes with a slotted spoon; put into electric blender.
4. Add milk and puree until smooth.
5. Return mixture to dish.
6. Stir in corn, parsley and cayenne season with salt and pepper.
7. Heat on High 3 minutes.
8. 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.
9. 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)