1 clove garlic
1 medium onion, cut
in 1-inch pieces
1 rib celery, cut in
2 cups fresh or frozen
2 medium potatoes
1 medium carrot, cut
in 21/2-inch pieces
3 cups water
1-2 teaspoons dried
1 teaspoon seasoned
11/2cups skim or
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
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
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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