Camille's Light Corn Chowder
Shared by Glen C Mendez from Hawaii.
� cup chopped onion
1 tsp unsalted butter
� dry sherry or white wine
1 cup chopped celery
2 cups diced red potatoes
2 cups chicken broth
1 bay leaf
1 � cup corn
1 � cup skim milk
� cup parsley salt and pepper
In a large stock pot, over a medium high heat, saute onion and butter and sherry until soft. Add celery and potatoes and cook for two minutes. Then add stock and bay leaf and bring to a boil. Reduce heat and let simmer for twenty minutes or until the potatoes are tender. Remove and throw out the bay leaf.
Puree two cups of the soup in a blender or food processor and return to the pot. Add corn and milk and bring to a boil. Reduce heat and simmer for 5 minutes. Add parsley, salt and pepper to taste.
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