| 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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