Corn and Potato Chowder
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INGREDIENTS 1 teaspoon safflower oil 1-1/4 cups finely chopped onion 2 stalks celery with leaves, thinly sliced 2 cups cubed potatoes (preferably Yukon) 1 cup skim milk Cayenne pepper to taste 2 teaspoons dry sherry or water 1 cup thinly sliced carrot 1 bay leaf 1 cup vegetable stock 1 cup fresh corn kernels Plain yogurt for garnish (optional) In a large, heavy saucepan, heat oil and sherry (or water) until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil, and cook over medium heat for 10 to 15 minutes, or until potatoes are tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Pureé 1 cup of soup in a food processor or blender, then return it to the pot. Season with cayenne. If desired, garnish with a dollop of yogurt.