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Corn and Potato Chowder

1 ts Oil
2 ts Sherry
1 c Onion; chopped
1 c Carrot; sliced
2 Stalks celery; sliced
2 c Red potatoes; cubed
1 Bay leaf
1 c Vegetable broth
1 c Skim milk
1 c Corn kernels
Cayenne to taste
Plain yogurt for garnish (optional)


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


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