Free Recipe Corn and Potato Chowder 2
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn and Potato Chowder 2 Recipe
1 ts Oil
2 ts Sherry
1 c Onion; chopped
1 c Carrot; sliced
2 Stalks celery; sliced
2 c Red potatoes; cubed
1 Bay leaf
1 c Vegetable broth
1 c Skim milk
1 c Corn kernels
Cayenne to taste
Plain yogurt for garnish
-(optional)
Corn and Potato Chowder 2 Preparation
Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn”t use the yogurt, and it tasted fine. Recipe by: Vegetarian Times (March 1993) Volume 01 Number 322 by James and Susan Kirkland <kirkland@gj.net> on Nov 28, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Corn and Potato Chowder 2?
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