Corn And Potato Chowder Recipe

Name: Corn And Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tsp. safflower oil; 2 tsp. dry sherry or water; 1 1/4 c. finely chopped onion; 1 c. thinly sliced carrot; 2 stalks celery (with leaves), thinly sliced; 1 bay leaf; 2 c. cubed red potatoes; 1 c. vegetable stock; 1 c. skim milk; 1 c. fresh or frozen corn kernels; cayenne pepper to taste; nonfat plain yogurt for garnish (optional)

Servings: persons

1 tsp. safflower oil
2 tsp. dry sherry or water
1 1/4 c. finely chopped onion
1 c. thinly sliced carrot
2 stalks celery (with leaves), thinly sliced
1 bay leaf
2 c. cubed red potatoes
1 c. vegetable stock
1 c. skim milk
1 c. fresh or frozen corn kernels
cayenne pepper to taste
nonfat plain yogurt for garnish (optional)

1
In a large, heavy saucepan, heat oil and sherry or water until bubbling.
2
Add onion and saute 5 minutes, stirring frequently, to prevent browning.
3
(If mixture appears dry, add 1 to 2 tablespoons water.)
4
Add carrot, celery, bay leaf, potatoes and stock.
5
Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes or until potatoes are tender.
6
Add milk and corn.
7
Simmer 3 minutes or until corn is tender. Discard bay leaf.
8
Puree 1 cup soup in a food processor or blender, then return it to the pot.
9
Season with cayenne.
10
If desired, garnish with a dollop of yogurt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tsp. safflower oil, 2 tsp. dry sherry or water, 1 1/4 c. finely chopped onion, 1 c. thinly sliced carrot, and more.

Yes, Corn And Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Potato Chowder

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