Corn And Potato Chowder

• 1 tsp. safflower oil
• 2 tsp. dry sherry or water
• 1 1/4 c. finely chopped onion
• 1 c. thinly sliced carrot
• 2 stalks celery (with leaves), thinly sliced
• 1 bay leaf
• 2 c. cubed red potatoes
• 1 c. vegetable stock
• 1 c. skim milk
• 1 c. fresh or frozen corn kernels
• cayenne pepper to taste
• nonfat plain yogurt for garnish (optional)

1. In a large, heavy saucepan, heat oil and sherry or water until bubbling.
2. Add onion and saute 5 minutes, stirring frequently, to prevent browning.
3. (If mixture appears dry, add 1 to 2 tablespoons water.)
4. Add carrot, celery, bay leaf, potatoes and stock.
5. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes or until potatoes are tender.
6. Add milk and corn.
7. Simmer 3 minutes or until corn is tender. Discard bay leaf.
8. Puree 1 cup soup in a food processor or blender, then return it to the pot.
9. Season with cayenne.
10. If desired, garnish with a dollop of yogurt.
11. Makes 4 servings.

safflower oil, sherry, onion, carrot, stalks celery, bay leaf, potatoes, vegetable stock, milk, corn kernels, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791798 (may not work)