PhatToThin
04-16-2001, 11:58 AM
Potato Corn Chowder
3 servings
5 POINTS per serving
Prep time: 10 min
Cooking time: 20 min
2 t olive oil
1 c chopped onion (about 1 small)
1 c thinly sliced celery (2 med stalks)
4 c cubed or shredded potatoes (frozen works great)
3 c low fat or fat free milk
1 c corn
salt and pepper
1. Heat the oil in a 3 to 4 quart saucepan. Add the onion and celery and sauté over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.
2. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup if desired. Add the corn. Cook until heated through. Salt and pepper to taste.
3 servings
5 POINTS per serving
Prep time: 10 min
Cooking time: 20 min
2 t olive oil
1 c chopped onion (about 1 small)
1 c thinly sliced celery (2 med stalks)
4 c cubed or shredded potatoes (frozen works great)
3 c low fat or fat free milk
1 c corn
salt and pepper
1. Heat the oil in a 3 to 4 quart saucepan. Add the onion and celery and sauté over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.
2. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes. Mash some of the potatoes in the pot with a potato masher to thicken the soup if desired. Add the corn. Cook until heated through. Salt and pepper to taste.