Winter Vegetable Chowder

• 1 c. sun-dried tomatoes, cut into 1/4-inch strips
• 1 (14 1/2 oz.) can chicken or vegetable broth
• 1/2 c. water
• 1 lb. potatoes, peeled and cut into 3/4-inch cubes
• 1/2 c. sliced celery
• 1 (7 to 8 oz.) can whole kernel corn, drained
• 1/2 c. sliced green onions
• 1 c. 1% low-fat milk
• 1/2 tsp. dried thyme leaves
• salt
• ground pepper

1. In small bowl, cover tomatoes with boiling water; let stand 5 minutes.
2. In large saucepan, over medium-high heat, bring broth and 1/2 cup water to boil.
3. Add potatoes; return to boil.
4. Cover and cook over low heat for 12 minutes, or just until tender.
5. With slotted spoon, remove 1 cup potatoes; set aside.
6. Transfer contents of saucepan to blender; puree until smooth.
7. Pour mixture back into saucepan.

tomatoes, chicken, water, potatoes, celery, whole kernel corn, green onions, milk, thyme, salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007599 (may not work)