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  1. Exported from MasterCook

  2. Corn & Potato Chowder

  3. Recipe By : Vegetarian Times (March 1993)

  4. 1 Preparation Time :

  5. Categories : Soups & Stews Very Low Fat

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 teaspoon oil

  8. 2 teaspoons sherry

  9. 1 cup onion -- chopped

  10. 1 cup carrot -- sliced

  11. 2 stalks celery -- sliced

  12. 2 cups red potatoes -- cubed

  13. 1 bay leaf

  14. 1 cup vegetable broth

  15. 1 cup skim milk

  16. 1 cup corn kernels

  17. cayenne to taste

  18. plain yogurt for garnish

  19. 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree

  20. 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 fine. - - - - - - - - - - - - - - - - - -

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