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Title: Corn and Potato Chowder
Categories: Soup Vegetarian Lowfat
Yield: 4 Servings
1 | ts | Safflower oil |
2 | ts | Dry sherry; or water |
1 1/4 | c | Onion; finely chopped |
1 | c | Carrot; thinly sliced |
2 | Celery stalks; thinly sliced | |
1 | Bay leaf | |
2 | c | Red potatoes; cubed |
1 | c | Vegetable stock |
1 | c | Skim milk |
1 | c | 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 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tbs 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 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 or nonfat yogurt. Serves 4.
Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g fiber. From 3/93 Vegetarian Times page 36+37 Formatted to MM by Kat
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