• 9 ounces white new potatoes, cut into cubes
• 1/4 bay leaf
• 2-1/2 tsp. unsalted butter
• 3 ounces onions, finely chopped
• 1/4 green bell pepper, finely chopped
• 1-1/4 sticks celery, finely chopped
• 1/2 tsp. cumin seeds
• 2-1/2 tsp. all purpose flour
• 1/8 tsp. sage
• 1/8 tsp. white pepper
• 1/2 cup plus 1 Tbs. milk
• 5 ounces frozen corn, or kernels from 3/4 ears of corn
• 1-1/4 Tbs. fresh parsley, finely chopped

Cook potatoes with bay leaf in 1-1/4 cups boiling water until just tender. Remove from heat. Drain and reserve cooking liquid. Melt butter in a heavy nonstick pan over medium heat. Add next 4 ingredients and cook 10 minutes, stirring, or until onion is soft. Remove from heat. Add flour, sage and pepper, plus a little of the potato water, and stir until well mixed. Stir in the potatoes and remaining potato water, milk and corn. Return to heat and stir until soup is thickened and hot. Pour into individual serving bowls and sprinkle with parsley.

Per serving: calories 143, fat 3.9g, 23% calories from fat, cholesterol 11mg, protein 3.9g, carbohydrates 25.1g, fiber 2.9g, sugar 4.2g, sodium 39mg, diet points 3.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.5, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chablis, Fumé Blanc, or Beaujolais.