[color:"blue"]Corn & Potato Chowder[/color]


1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- shredded
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn kernels
cayenne to taste
plain yogurt for garnish (optional)

Instructions
1) In large heavy saucepan, heat oil and sherry until bubbling.
2) Add onion and sauté 5 minutes. (If mixture appears dry, add 1-2 tsp.
3) water.)
4) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
5) boil & cook over medium heat for 10-15 minutes, or until potato is tender.
6) Add milk & corn; simmer for 3 minutes or until corn is tender. Discard
7) bay leaf.
8) Puree 1 cup soup in blender, then return to pot.
9) Season with cayenne.
10) If desired, garnish with yogurt.