Thursday, September 17, 2009

Potato Corn Chowder

  • 2 t olive oil
  • 1 c chopped onion (about 1 small)
  • 1 c thinly sliced celery (2 med stalks)
  • 4 c cubed or shredded potatoes (frozen works great)
  • 3 c low fat or fat free milk
  • 1 c corn
  • salt and pepper
  1. Heat the oil in a 3 to 4 quart saucepan.
  2. Add the onion and celery and sauté over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.
  3. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes.
  4. Mash some of the potatoes in the pot with a potato masher to thicken the soup if desired.
  5. Add the corn. Cook until heated through.
    Salt and pepper to taste.
3 servings
5 POINTS per serving

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.