Gluten-free Corn and Potato Chowder

Description
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Ingredients

 * 1 teaspoon safflower oil
 * 2 teaspoons dry sherry, or water
 * 1-1/4 cups onion, finely chopped
 * 1 cup carrot, thinly sliced
 * Two celery stalks, thinly sliced
 * One bay leaf
 * 2 cups red potatoes, cubed
 * 1 cup vegetable stock
 * 1 cup skim milk
 * 1 cup fresh or frozen corn
 * Cayenne to taste
 * Nonfat plain yogurt for garnish, optional

Directions

 * In a large, heavy saucepan, heat oil and sherry or water until bubbling.

Add onion and saute five 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 10 to 15 minutes, or until potato is tender.

Add milk and corn and simmer three minutes, or until corn is tender.

Discard bay leaf.

Puree 1-cup soup in a blender, then return to the pot.

Season with cayenne. If desired, garnish with a dollop of nonfat yogurt.

Recipe makes four servings.