Midwestern Corn Chowder (2 PTS)

Recipe Instructions To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak. In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min. Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil. Lower heat to simmer and cook, covered, until potatoes are tender (20 min). Remove bay leaf and discard. Place 2 C of the soup in a blender and puree. Return to pot. Add tomatoes, corn, and milk, and bring to a boil again. Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired). Shared by Angela Per serving: 99 Calories; 1g Fat (7% calories from fat); 7g Protein; 18g Carbohydrate; 2mg Cholesterol; 184mg Sodium; 2 gm Fiber Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable Shared by: Donna; Points MC Formatted by Mary [mnmpoms@ponyexpress.net]