Recipe: Corn Chowder From Lhj Online

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Categories: Dinner: sou, Family: val, Method: sto

Yield: 6 Servings

1 md Potato; peeled and diced
2 1/2 c Water

1 tb Butter or margarine
1 1/2 c Chopped onions
1 1/2 ts Salt
1/2 c Minced celery
1/2 c Minced red bell pepper

      5 c  Fresh corn; OR
     16 oz Frozen corn

1/2 ts Basil
1/4 ts Thyme
1/4 ts Freshly ground pepper

      1 c  Low-fat milk; 1%
      1 c  Fresh or frozen peas; thawed
      1 c  Chopped fresh spinach

Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender.
Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more.
Transfer half the soup (2 1/2 cups) to a blender and puree until smooth. Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil). Makes 6 servings.

NOTES : Just as satisfying as a traditional creamy chowder, this delicately seasoned soup, prepared with low-fat milk and pureed vegetables, is equally delicious made with fresh or frozen corn and peas, so you can enjoy the chowder throughout the year. Prep time: 15 minutes; Cooking time: 15 minutes; Degree of difficulty: easy; Low-calorie Recipe by: Ladies Home Journal Online http://www.lhj.com

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Mar 19, 1998

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