Corn and Potato Chowder Recipe
Gluten Free Recipe
This recipe makes a hearty and satisfying Corn and Potato Chowder with onions, carrots, celery add to the potatoes and corn. Cayenne spices it up. Use to your preferred taste.
1 teaspoon safflower oil
2 teaspoons dry sherry or water
1-1/4 cup onion, finely chopped
1 cup carrots, 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
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
Add onion and saute five minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2-tablespoons water.) 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 three 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.
Recipe makes 4 servings Corn and Potato Chowder.