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1 teaspoon safflower or canola oil
2 teaspoons dry sherry or water
1 1/4 cups finely chopped onion
1 cup thinly sliced carrot
2 stalks celery with leaves, thinly sliced
1 bay leaf
2 cups cubed red potatoes
1 cup vegetable stock
1 cup skim milk or soy milk
1 cup corn kernels, fresh or frozen
cayenne pepper, to taste
black pepper, to taste
optional: chipotle pepper, to taste
Heat oil and sherry or water in a large heavy saucepan until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning. If mixture appears dry, add a Tablespoon or two of water. Add carrot, celery, bay leaf, potatoes, and stock. Cover pan and bring to a boil. Reduce to medium heat and cook 10-15 minutes or until potatoes are tender.
Add milk or soymilk and corn and simmer 3 minutes, or until corn is tender (if using soymilk, be careful not to let the mixture come to a boil.) Remove bay leaf. Purée one cup of the soup and return it to the pot. Season with cayenne and black pepper to taste.
4 servings at 3 POINTS per serving: 196 calories, 1g total fat, 7g dietary fiber
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