Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Onion - chopped

  2. 1 teaspoon 5ml Butter

  3. 1/4 cup 59ml Dry sherry

  4. 1 cup 110g / 3.9oz Celery - chopped

  5. 2 cups 292g / 10oz Red potatoes - diced

  6. 1 Bay leaf

  7. 2 cups 474ml Fat-free chicken broth

  8. 2 cups 125g / 4.4oz Tomatoes - chopped

  9. 1 1/2 cups 93g / 3 1/3oz Corn kernels

  10. 1 1/2 cups 355ml Skim milk

  11. 1/2 cup 73g / 2.6oz Parsley - chopped Ground pepper

Instructions Jump to Ingredients ↑

  1. 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 []


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