Soup's On!

Corn and Tomato Chowder

I love soup! I especially love a soup that is low fat, hearty, and tastes great!

1 t butter
1 cup chopped onions
1 cup chopped celery
3 cups, peeled, diced boiling potatoes
1 bay leaf
2 cups non-fat, reduced sodium chicken broth
1 can diced tomatoes with liquid
1 ½ cups frozen corn, thawed
1 ½ cups non-fat milk
½ cup chopped flat leaf parsley

In a 4/5 qt pan cook the onions in the butter for about 5 minutes, add the celery and the potatoes and cook another 2 minutes.

Add bay leaf and broth and bring to simmer, cover and cook 20 minutes.

Remove bay leaf and puree 2 cups soup in processor and return to pot.

Stir in the tomatoes, corn, milk. Return to a simmer and cook for ten minutes or so until nice and hot.

Stir in fresh ground pepper and parsley.

Makes 8 servings of 1 cup each