main : soups and stews absolutely cooking  main  assortments  barbecue & grilled  beverages  chocolate  dairy food  dipping & topping  family choice  favorite countries  fish & seafood  holidays  kids meal  main dish  meat  microwave  noodles  pasta  poultry  quick meal  rice  salad  side dish  soups  special diets  vegetables   Corn and Potato Chowder Send this Recipe Printer Version Servings: 4 persons Time to make: Not Available Calories per Servings: Not Available INGREDIENTS: 1 tsp safflower oil 2 tsp dry sherry, or water 1-1/4 cups onion, finely chopped 1 cup carrot, thinly sliced 2 celery stalks, thinly sliced 1 bay leaf 2 cups red potatoes, cubed 1 cup vegetable stock 1 cup skim milk 1 cup fresh or frozen corn cayenne to taste nonfat plain yogurt for, garnish, optional STEP BY STEP: In a large, heavy saucepan, heat oil and sherry or water until bubbling Add onion and sauté 5 minutes, stirring frequently to prevent browning Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender Add milk and corn and simmer 3 minutes, or until corn is tender Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. related recipes Corn Soup Pumpkin Soup Asparagus Soup Tomato Soup Cake Tomato Spinach Soup Creamed Caulliflower Soup Creme Caramel Onion Soup Korean Chicken Soup   Copyright ©2000-2006. Absolutely Cooking ALL RIGHTS RESERVED