Corn Chowder

I've been trying to work my way through a couple of great cookbooks that people have given me. I think the best cookbooks are accessible. Instead of pages and pages of recipes stacked atop one another, a good cookbook should have pictures, description, anecdotes. My mom got me the Momentum Cookbook from Weight Watchers one year and it has lots of interesting, healthy options. You might hear the word "chowder" and think: Winter, but this features fresh corn so nicely, it's great for summer.

Corn Chowder
adapted from a recipe in the Weight Watchers Momentum Cookbook.
3/4 pound potatoes

1 fennel bulb, chopped.
1 large shallot or small onion, chopped

1 cup chicken broth

2 tsp olive oil

4-6 pieces corn on the cob, kernals cut off  (you need about 3 cups)

1/2 cup red or green pepper diced.

3  cups skim milk
1/2 tsp salt

1/4 tsp pepper

Saute fennel, onion and pepper for about 5 minutes. Dice potatoes and add them to a pot with corn kernals, green or red pepper, fennel, onion, broth, salt and pepper and ring to boil. Reduce to medium heat and simmer, covered, for 10 mintues.
Combine 1 cup of milk with 1/2 cup vegetables in a blender or food processor. Pour the puree and two cups skim milk into the soup. Cook about 5 minutes longer. Serve with crackers, crumbled bacon or sour cream.