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1 clove garlic
1 medium onion, cut
in 1-inch pieces
1 rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
2 cups fresh or frozen
(thawed) corn
kernels
2 medium potatoes
1 medium carrot, cut
in 2
1
/
2
-inch pieces
3 cups water
1-2 teaspoons dried
marjoram
1 teaspoon seasoned
salt
1
/
4
teaspoon black
pepper
1
1
/
2
cups skim or
low-fat milk
2 tablespoons
all-purpose flour
Position multipurpose blade in work bowl. Add
garlic, onion, and celery. Process to finely chop,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium-high heat, until oil sizzles. Add garlic,
onion, and celery. Cook for 2 to 3 minutes, until
crisp-tender.
Add corn to work bowl. Process to partially puree,
about 5 seconds. Remove to saucepan, using rubber
scraper, if necessary.
Exchange multipurpose blade for 4 mm shredding
disc. Add potatoes, cut to fit feed tube, and carrot.
Process to shred. Add to saucepan. Add water,
marjoram, seasoned salt, and pepper. Heat to
boiling. Reduce heat to medium-low. Cover. Cook
for 15 minutes, until vegetables are tender.
In small mixing bowl, combine milk and flour. Add
to saucepan. Stir to mix. Heat to boiling. Cook for
1 minute.
Yield: 7 cups (7 1-cup servings).
Per serving: About 122 cal, 4 g pro, 23 g car,
2 g fat, 1 mg chol, 345 mg sod.
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CALICO CORN CHOWDER
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