Recipe - Corn Chowder From Lhj Online

1 md Potato; peeled and minced
2 One half cup Water
1 tablespoon Butter or margarine
1 One half cup Chopped onions
1 One half teaspoon Salt
One half cup Minced celery
One half cup Minced red bell pepper
5 cup Fresh corn; *OR*
16 ounce Frozen corn
One half teaspoon Basil
One fourth teaspoon Thyme
One fourth teaspoon Freshly ground pepper
1 cup Lowfat milk; 1%
1 cup Fresh or frozen peas; thawed
1 cup Chopped fresh spinach

1. Bring potato and water to boil in medium saucepan. Reduce heat; cover
and simmer 10 minutes until just tender.

2. Meanwhile, melt butter over mediumlow heat in large saucepan. Add
onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked
potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce
heat to low; cover and simmer 5 minutes more.

3. Transfer half the soup (2 One half cups) to a blender and puree until smooth.
Return puree to saucepan. Add milk, peas and spinach and simmer until
heated through (do not boil). Makes 6 servings.

NOTES : Just as satisfying as a traditional creamy chowder, this delicately
seasoned soup, prepared with lowfat milk and pureed vegetables, is equally
delicious made with fresh or frozen corn and peas, so you can enjoy the
chowder throughout the year. Prep time: 15 minutes; Cooking time: 15
minutes; Degree of difficulty: easy; Lowcalorie
Recipe by: Ladies Home Journal Online http://www.lhj.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
19, 1998