Corn Chowder

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	large	Yukon Gold potato -- peeled and diced
2	cups	boiling water
1	small	sweet onion -- diced
1	clove	garlic -- minced
2	tablespoons	unsalted butter
16	ounces	frozen corn -- defrosted
2	ounces	pimientos -- diced
2	cups	low sodium vegetable broth
12	ounces	fat free evaporated milk
1/2	teaspoon	salt
1/4	teaspoon	ground black pepper
1/4	teaspoon	paprika
1	tablespoon	chives

Add potatoes to boiling water and cook until tender 18 to 20 minutes.

In large saucepan or Dutch oven heat butter. Add onion and cook until tender.

Add garlic and cook for 30 seconds or until fragrant.

Add corn, pimientos, broth, milk, salt, pepper, and paprika.

Simmer for 25 to 30 minutes.

Sprinkle chives on top to serve.

Makes 6 servings.

Per Serving: 612 Calories; 4g Fat (20.5% calories from fat); 10g Protein; 29g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 434mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.