CORN AND TOMATO CHOWDER
Yield 8 cups
Number Of Ingredients 10
Steps:
- 1. Lightly spray a 4 - 5 qt nonstick pot w/ cooking spray. Add the butter and place over M heat. Add the onions, and cook, stirring, 5 minutes. Add celery and potatoes and cook, stirring occasionally, for 2 minutes. 2. Add the bay leaf and broth and bring to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally to prevent sticking. 3. Remove the bay leaf, puree 2 C soup in a blender or food processor, and return to the pot. 4. Stir in the tomatoes, corn and milk. Return the soup to a simmer, stirring, and cook for 5 minutes, stirring occasionally. 5. Stir in a few grinding of the black pepper, ladle the soup into a bowl, and garnish w/ parsley
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