Comfy Corn and Potato Chowder
Comfy Corn and Potato Chowder recipe
red skinned potatoes
to taste, optional
In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and sauté 5 minutes.
(If mixture appears dry, add 1 to 2 teaspoons water).
Add carrot, celery, bay leaf, potatoes and stock.
Cover, bring to boil and cook over medium heat for 10 to 15 minutes, or until potato is tender.
Add milk and corn; simmer for 3 minutes or until corn is tender.
Discard bay leaf.
Purée 1 cup soup in blender, then return to pot.
Season with cayenne if desired.