The F.U.N. Place Recipe Box Archives

Corn Chowder

1. Combine the water, potatoes, celery, onion, bouillon granules, savory, and pepper in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes, or until potatoes are almost tender.

2. Add the corn to the pot. Cover and simmer for 5 minutes, or until the potatoes and corn are tender.

3. Place the milk in a medium-sized bowl, and stir in the milk powder. Add the mixture to the pot, and cook, stirring constantly, for about 5 minutes, or until the mixture is heated through.

4. Remove 4 cups of soup- including both broth and vegetables- from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow for steam to escape. Carefully blend the mixture at low speed until smooth. Return the blended mixture to the pot, and repeat this procedure with the remaining 2 cups of soup.

5. Simmer the soup for 5 additional minutes. Ladle the soup into individual serving bowls, and garnish each serving with a sprinkling of chives or scallions. Serve hot.

From the cookbook...Secrets of Fat-Free Cooking (they use skim milk). It's very good.

Posted by Jennifer on November 29, 1998

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