Instructions: 1. Bring potato and water to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes until just tender.

2. Meanwhile, melt butter over medium-low heat in large saucepan. Add onions and salt; cook 5 minutes. Stir in celery; cook 5 minutes. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper; reduce heat to low; cover and simmer 5 minutes more.

3. Transfer half the soup (2 1/2 cups) to a blender and puree until smooth.

Return puree to saucepan. Add milk, peas and spinach and simmer until heated through (do not boil).

Makes 6 servings.

NOTES : Just as satisfying as a traditional creamy chowder, this delicately seasoned soup, prepared with low-fat milk and pureed vegetables, is equally delicious made with fresh or frozen corn and peas, so you can enjoy the chowder throughout the year.

Prep time: 15 minutes;

Cooking Time: 15
minutes; Degree of difficulty: easy; Low-calorie

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