Corn And Potato Chowder

Directions

1. 1
   In a large, heavy saucepan, heat oil and sherry or water until bubbling.
2. 2
   Add onion and saute 5 minutes, stirring frequently, to prevent browning.
3. 3
   (If mixture appears dry, add 1 to 2 tablespoons water.)
4. 4
   Add carrot, celery, bay leaf, potatoes and stock.
5. 5
   Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes or until potatoes are tender.
6. 6
   Add milk and corn.
7. 7
   Simmer 3 minutes or until corn is tender. Discard bay leaf.
8. 8
   Puree 1 cup soup in a food processor or blender, then return it to the pot.
9. 9
   Season with cayenne.
10. 10
    If desired, garnish with a dollop of yogurt.
11. 11
    Makes 4 servings.