Cooking with Rena Lee

Tips: For a more substantial soup, add 8 oz flaked white crabmeat or peeled, cooked shrimp in step 5.

Yield:4

INGREDIENTS:

1	large onion, chopped
1	large potato, peeled and diced
4 cups	skim milk
1	bay leaf
1/2 tsp	ground nutmeg
1 lb	canned corn kernels or frozen, drained or thawed
1 tbsp	cornstarch
3 tbsp	cold water

DIRECTIONS:

Place the onion and potato in a large saucepan and pour in the milk. Add the bay leaf, nutmeg, and half the corn. Bring to a boil, cover, and simmer gently for 15 minutes, until the potato is softened.
Stir the soup occasionally and keep the heat low so that the milk does not burn on the bottom of the pan.
Discard the bay leaf and leave the liquid to cool for 10 minutes. Transfer to a blender and process briefly. Alternatively, rub through a strainer.
Pour the smooth liquid into a saucepan. Blend the cornstarch with the cold water to make a paste and stir it into the soup.
Bring the soup back to a boil, stirring until it thickens, and add the remaining corn. Heat through for 2-3 minutes until piping hot.
Remove from the heat and season with salt and pepper. Stir in the yogurt. Ladle the soup into bowls, garnish, and serve.