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CORN AND POTATO CHOWDER 4 medium potatoes, peeled and cut into ˝ inch pieces 1 cup fresh or home frozen corn kernels 1 medium onion, cut into ˝ pieces 1 large stalk of celery, cut into ˝ inch pieces 4 cups chicken or vegetable broth 4 T olive oil 1 T butter (optional) 1. Sauté onion and celery in olive oil on low heat. 2. When onion is translucent (about 5 minutes) add potatoes and 2 cups of broth. Bring to a low boil, turn heat to low and simmer for about 20 minutes, or until potato pieces are very soft. 3. Remove from heat and using a blender, blend mixture until creamy. 4. Add corn and the rest of the broth. Bring to a soft boil for about 5 minutes. 5. Stir in butter for a touch of rich flavor. Salt and pepper to taste. 6. Serve with hearty, country bread. |