Corn Chowder

1 T Low Sodium Vegetable Stock
1 small Onion, chopped
2 Celery Ribs, chopped
3 cups Sweet Corn
4 1/2 cups Skim Milk
2 medium Baking Potatoes, diced
1 1/2 tsp Salt
1/2 tsp Black Pepper

I leave the skins on my potatoes for the added nutrition, but you can remove them if you would prefer.

Heat the vegetable stock in a large soup pot over medium heat and then add the onions and celery. Cook until the onions are slightly browned (about 10-15 minutes), then add the milk and the diced potatoes.

Bring the mixture almost to a boil, then reduce the heat and simmer, covered, for about 10-15 minutes (the potatoes should be tender).

Add the corn, salt, and pepper and continue to simmer for about 5 minutes, then remove from heat.

With a slotted spoon, scoop out about 1 1/2 cups of solids from the pot and process in a food processor until smooth, and then return to the pot.

Serving Size: 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SAL52209.