Corn & Potato Chowder

1 teaspoon oil
2 teaspoon sherry (okay to omit if you don't have it on hand)
1 cup chopped onion
1 cup sliced carrots
2 stalks of celery, chopped
2 cups red potatoes
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup corn
cayenne pepper to taste

In large, heavy saucepan, heat oil and sherry until bubbling.  Add onion and saute 5 minutes (if mixture appears dry add 1-2 teaspoons of water).  Add carrots, celery, bay leaf, potatoes and stock.  Cover, bring to boil and cook over medium heat for 10-15 minutes or utnil potatoes are tender.  Discard bay leaf.  Puree one cup of  soup in blender, then return to pot.  Season with cayenne pepper.

**If time doesn't allow you don't have to blend the soup in the blender.  Most of the time I don't.
This is a great soup for those cold winter days.  Pin It