Corn And Potato Chowder

Course : Chowders
Serves: 1
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1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- sliced
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 piece bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
1 teaspoon cayenne to taste
1 cup plain yogurt for garnish (optional)

Preparation / Directions:

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender. Add milk and corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fin

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