Corn& Potato Chowder

1 teaspoon oil

2 teaspoons sherry

1 cup onion -- chopped

1 cup carrot -- sliced

2 stalks celery -- sliced

2 cups red potatoes -- cubed

1 bay leaf

1 cup vegetable broth

1 cup skim milk

1 cup corn kernels

cayenne to taste plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine.