| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dinner: sou, Family: val, Method: sto |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
1. Bring potato and water to boil in medium saucepan. Reduce heat; cover
and simmer 10 minutes until just tender.
2. 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.
3. 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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