Corn And Potato Chowder

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* Exported from MasterCook *

 

Corn And Potato Chowder

 

Recipe By : Healthful Cooking with Mary Carroll, Star Tribune 11/01

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

1 1/4 cups chopped onions

1/4 cup dry Sherry or water

2 cups peeled and cubed russet potatoes

1 cup thinly sliced carrots

2 ribs celery -- diced

1 bay leaf

1 cup defatted broth

1 cup nonfat milk

1 cup corn kernels

Cayenne pepper

Salt -- black pepper

 

Serves 4.

 

In large Dutch oven, heat oil over medium-high heat. Add onions and cook,

stirring well. After 3 minutes, add Sherry and cook 5 minutes or until

onions are limp but not browned. Add potatoes, carrots, celery and bay

leaf and cook 5 to 10 minutes or until vegetables are crisp-tender.

 

Add broth. Bring to boil and cook, covered, 10 to 15 minutes or until

potatoes are tender. Discard bay leaf.

 

Transfer 1 cup of the soup to blender and puree until smooth. Return puree

to Dutch oven. Stir in milk, corn and cayenne and heat through. Season to

taste with salt and pepper.

 

Nutrition information per serving: Calories 180, Carbohydrates 37 g,

Protein 6 g, Fat 2 g, including sat. fat 0 g, Cholesterol 1 mg, Sodium 315

mg, Calcium 113 mg, Dietary fiber 4 g, Diabetic exchanges per serving: 1

vegetable exch., 2 bread/ starch exch., and 1/2 fat exch.

 

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