Tomato And Corn Chowder

Bring a large sauce pan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve. Melt butzer in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes. Cut kernels from corn cobs, then scrape cobs to release liquid; set aside juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water to soup pot, bring to a boil, and simmer until liquid is reduced by one-quarter, 15 minutes. In a blender puree mixture in batches on high speed until smooth, 2 to 3 minutes per batch. Strain through a fine sieve into a clean soup pan. Add reserved corn, potatoes, and cream if desired. Season to taste with sak and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves 6. [Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg, Iron 2 mg, Sodium 100 mg, Calcium 26 mg] *Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.) Recipe by: You Say Tomato (1998) Joanne Weir* Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 27, 1998,