Title: Corn and Potato Chowder
Categories: Soup Vegetarian Lowfat
Yield: 4 Servings

1	ts	Safflower oil
2	ts	Dry sherry; or water
1 1/4	c	Onion; finely chopped
1	c	Carrot; thinly sliced
2		Celery stalks; thinly sliced
1		Bay leaf
2	c	Red potatoes; cubed
1	c	Vegetable stock
1	c	Skim milk
1	c	Fresh or frozen corn
		Cayenne to taste
		Nonfat plain yogurt for
		; garnish---optional

In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tbs water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop or nonfat yogurt. Serves 4.

Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g fiber. From 3/93 Vegetarian Times page 36+37 Formatted to MM by Kat

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