Midwestern Corn Chowder (2 PTS)

Recipe Ingredients

3/4 cup	46g / 1.6oz	Onion - chopped
1 teaspoon	5ml	Butter
1/4 cup	59ml	Dry sherry
1 cup	110g / 3.9oz	Celery - chopped
2 cups	292g / 10oz	Red potatoes - diced
1		Bay leaf
2 cups	474ml	Fat-free chicken broth
2 cups	125g / 4.4oz	Tomatoes - chopped
1 1/2 cups	93g / 3.3oz	Corn kernels
1 1/2 cups	355ml	Skim milk
1/2 cup	73g / 2.6oz	Parsley - chopped
		Ground pepper (optional)

Recipe Instructions

To lower the calories in the soup, nonfat milk and potato puree replace

the

rich cream base used in traditional recipes. This soup freezes

beautifully, so

make a double batch, especially when corn is at its peak.

In a large stockpot over med-high heat, saute onion in butter and sherry

until

soft but not browned. Add celery and potatoes and saute for 2 min. Crush

bay

leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay

leaf to

soup and bring to a boil.

Lower heat to simmer and cook, covered, until potatoes are tender (20

min).

Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.

Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.

Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add

pepper (if desired).

Shared by Angela

Per serving: 99 Calories; 1g Fat (7% calories from fat); 7g Protein; 18g

Carbohydrate; 2mg Cholesterol; 184mg Sodium; 2 gm Fiber

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable

Shared by: Donna; Points

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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