Corn Chowder

Servings:  7
Ingredients:
 
	     4 cups corn, cut from the cob (about 8 large ears), divided
	     1 Tbsp margarine
	     2 cups chopped onion
	     1 cup  diced celery
	     2 oz   diced, lower salt deli ham
	     2      cloves garlic
	 2 1/2 cups peeled, diced baking potato (about 1 1/4 pounds)
	     2      (10.5 oz) cans low-sodium chicken broth
	   1/4 cup plus 2 Tbs flour
	   1/2 tsp  salt
	   1/4 tsp  ground black pepper
	   1/8 tsp  ground red pepper
	     2 cups low fat milk (2%)
	     1 tsp  Worcestershire sauce
 
Position blade in food processor; add 2 1/2 cups corn.  Process until smooth;
set aside.
 
Melt margarine in a large dutch oven over medium heat.  Add onion and next 3
ingredients and saute 10 minutes or until vegetables are tender, stirring 
occasionally.  Add potato and broth; bring to a boil.  Reduce heat, and simmer,
uncovered, 20 minutes or until potato is tender, stirring frequently.  Add the
corn puree and remaining 1 1/2 cups corn; cook 10 minutes.
 
Place flour and next three ingredients in a small bowl.  Gradually add milk and
Worcestershire sauce, blending with a wire wisk; add to chowder.  Cook over 
medium heat 10 minutes or until thickened, stirring occasionally.

    Serving Size:  1 1/2 cup
	Calories:  234 (20% from fat)
	     Fat:  5.2 gm
     Cholesterol:  10 mg