POTATO AND CORN CHOWDER
Probably the best-liked soup in the Hawaii Health Program.

2 tsp. dry cooking sherry
1 ¼ C. sweet yellow onion, finely chopped
2 cloves garlic, crushed
2 C. red potatoes, cubed
1 can vegetable stock (14 ¼ oz.)
1 C. soy milk
1 C. corn kernels (fresh or frozen)
1 bay leaf
¼ tsp. paprika
¼ tsp. thyme
1 tsp. basil
salt, to taste
pepper, to taste
olive oil cooking spray

1. Add wine to a large oil-sprayed skillet and heat.
2. Add onions and garlic and sauté for 5 minutes, stirring frequently to prevent browning. Add water as needed.
3. Add potatoes, bay leaf, herbs, and stock to sautéed onions and garlic. Cover pan, bring to a boil, and cook over medium heat for 10-15 minutes.
4. When to potatoes are tender, add the corn and milk. Simmer until the corn is tender, about 3 minutes. Discard bay leaf.