Calico Corn Chowder

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1 clove garlic

1medium onion, cut in 1-inch pieces

1rib celery, cut in 1-inch pieces

1tablespoon vegetable oil

2cups fresh or frozen (thawed) corn kernels

2 medium potatoes

1medium carrot, cut in 21/2-inch pieces

3 cups water

1-2 teaspoons dried

marjoram

1teaspoon seasoned salt

1/4 teaspoon black pepper

11/2 cups skim or low-fat milk

2tablespoons 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.

11 CUP specifications

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KitchenAid 11 CUP Calico Corn Chowder, Cups fresh or frozen thawed corn kernels Medium potatoes

Models: 11 CUP