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HEALTHY RECIPE-OF-THE-MONTH
Corn and Sun-Dried Tomato Chowder
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• 2/3 cup sun-dried tomatoes
• 2 cups warm water
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 medium onion diced
• 1 leek with thick green top cut off
• halved lengthwise, cleaned and diced
• 3 stalks celery diced
• 1 baking potato peeled and diced
• 24 ounces bagged frozen corn kernels
• 1 teaspoon salt
• 1 tablespoon chopped fresh thyme or cilantro
• 3 cups vegetable stock or water
• 1/4 cup fresh chopped tomato

1. Soak tomatoes in warm water to rehydrate for 30 minutes. Drain and chop.

2. Heat oil in stock pot over medium heat.

3. Add garlic, onion, leek, celery and potato and cook until tender, about 10 minutes.

4. Add corn, sun-dried tomatoes, salt, thyme and stock or water; continue to cook until corn is tender, another 10 minutes.

5. Remove half of soup; puree in blender or food processor until smooth. Return to pot and heat through.

6. To serve, sprinkle with chopped tomato.

Yield: 6 servings

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The Olive Branch, On the Net since 1996
P.O. Box 1421, Lawrenceville, Ga. 30046