Corn Chowder for
								Two
This recipe is from Canadian Living's Best Vegetarian
							 Dishes, Ballantine Books, copyright Elizabeth Baird and is published here with
							 her permission:

- 1 tsp olive oil
- 1 small onion,
							 chopped
- 1 potato, peeled and diced
- 1 stalk celery, chopped
- 1/4
							 cup diced sweet red pepper
- pinch hot pepper flakes
- 1 cup vegetable
							 stock
- 1/2 cup 1% milk 
- 1 can (10 oz) creamed corn
- 1/4 cup frozen
							 corn kernels 
- 1/4 tsp each salt and pepper
- 1 tbsp chopped fresh
							 coriander, basil, thyme or parsley


In heavy saucepan, heat oil over
							 medium heat; cook onion, potato, celery, red peper and hot pepper flakes,
							 stirring often, for 5 minutes.

Pour in stock and bring to
							 boil; reduce heat and simmer, covered, for 10 minutes or until potato is
							 tender.

Add milk, creamed corn, frozen corn, salt and
							 pepper; heat gently until steaming. Ladle into bowls; sprinkle with coriander.
							 Makes 2 servings.