| Creamy Sweet Corn Chowder 1 Tab Butter or oil
1/2 cup onion chopped
2 1/2 cups uncooked corn(about 5 ears)
1 cup peeled diced russet potato
2 cups chicken broth
1 bay leaf
1 1/2 cup lowfat milk In large pot, melt butter and cook onion until tender. Add: corn, potato, chicken broth, bay leaf and cook about 15 minutes. Cool slightly, remove bay leaf. Put about 2/3 in blender and puree. Pour back into pan, add milk and heat. Do not boil. Ladle soup into large bowls, place spoonful of tomato puree in center and sprinkle with bacon bits. Spicy Tomato Puree Topping:
1/2 cup chopped tomatoes
1 teas chili powder
1/8 teas cayenne or more
Cook till thick in small skillet, about 3 minutes. | 
