Low Carb Soups And Stews Recipes

Ingredients:

3/4 cup chopped onion
1 tsp unsalted butter
1/4 cup dry sherry
1 cup chopped celery
2 cup diced red potatoes
1 bay leaf
2 cup defatted chicken stock or vegetaria, n stock
2 cup chopped tomatoes
1 1/2 cup corn kernels
1 1/2 cup nonfat milk
1/2 cup chopped parsley
1 ground pepper, (optional)

Instructions:

1. In a large stockpot over medium-high heat, saute onion in butter and
sherry until soft but not browned. Add celery and potatoes and saute for 2
minutes. Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add
stock and bay leaf to soup, and bring to a boil.

2. Lower heat to simmer and cook, covered, until potatoes are tender (20
minutes). Remove bay leaf and discard. Place 2 cups of the soup in a
blender and puree. Return to pot. Add tomatoes, corn, and milk, and bring
to a boil again. Lower heat and simmer for 5 minutes. Add parsley, taste
for seasoning, and add pepper (if desired.)

Makes 10 cups.

NOTES : Corn chowder is ideal for late summer or early fall parties in the
backyard, especially in the Midwest corn belt. To lower the calories in the
soup, nonfat milk and potato puree replace the rich cream base used in
traditional recipes. This soup freezes beautifully, so make a double batch,
especially when corn is at its peak. Recipe by: the California Culinary
Academy

Servings: 8