Corn and Tomato Chowder

• 1 teaspoon butter
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cups peeled diced potatoes
• 1 bay leaf
• 2 cups fat free chicken broth
• 1 12 cups canned diced tomatoes with juice
• 1 12 cups frozen corn
• 1 12 cups nonfat milk
• 18 teaspoon pepper
• 12 cup fresh flat leaf parsley

1. Saute the onions and celery in butter for 5 minutes, add potatoes and cook for 2 minutes more.
2. Add bay leaf and broth and simmer for 20 minutes.
3. Remove bay leaf, blend 2 cups and return.
4. Add tomatoes corn and milk and simmer for 5 minutes, season.
5. Serve with parsley.

butter, onion, celery, potatoes, bay leaf, chicken broth, tomatoes, corn, nonfat milk, pepper, flat leaf parsley

Taken from www.food.com/recipe/corn-and-tomato-chowder-206806 (may not work)