Corn Chowder

My beautiful Bride likes corn in all forms, this recipe that provides her with some of the Calcium that she needs on a daily basis for her growing baby. Again, we made some substitutions, we used mushroom stock instead of vegetable broth cubes, and yogurt instead of light cream. This one tastes pretty good. Sorry, no picture.

Corn Chowder
adapted from a recipe from The Everyday Calcium Cookbook by Helen Bishop MacDonald
2 cups mushroom stock (using boiling water)
1/4 cup butter
1/2 cup finely chopped onion (about 1/2 medium)
1/2 cup finely chopped celery (about 2 medium ribs)
1/4 cup all-purpose flour
2 cups milk
1/2 cup yogurt
3 cups frozen corn
2-1/2 cups shredded, peeled potatoes (about 1/2 lb.)
1 tsp dried basil
salt and pepper

Melt butter in a large saucepan, add onion and celery and saute until onion is transparent. Add flour and stir until well mixed. Continue stirring over low heat until mixture starts to turn brown. Add hot mushroom broth slowly, stirring constantly. Increase heat and bring to a boil.

Warm milk and yogurt in small pot, but do not boil, then add to soup mixture, along with shredded potatoes, corn, basil and salt and pepper to taste. Simmer for 20 to 25 minutes, stirring often. Adjust seasoning.