Recipe: Corn and Potato Chowder (Vegetarian Times recipe)

CORN AND POTATO CHOWDER

1 teaspoon oil
2 teaspoons sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cups cubed red potatoes
1 bay leaf
1 cup vegetable broth
1 cup fat free milk
1 cup corn kernels
Ground cayenne pepper (to taste)
Plain yogurt for garnish (optional)

In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 teaspoons 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.

Source: Vegetarian Times magazine, March 1993