Winter Vegetable Chowder

Ingredients

• 1 c sun-dried tomatoes cut into 14-inch strips
• 1 14 12 oz can chicken or vegetable broth
• 12 c water
• 1 lb potatoes peeled and cut into 34-inch cubes
• 12 c sliced celery
• 1 7 to 8 oz can whole kernel corn drained
• 12 c sliced green onions
• 1 c 1 low-fat milk
• 12 tsp dried thyme leaves
• salt
• ground pepper

Directions

1. In small bowl cover tomatoes with boiling water let stand 5 minutes
2. In large saucepan over medium-high heat bring broth and 12 cup water to boil
3. Add potatoes return to boil
4. Cover and cook over low heat for 12 minutes or just until tender
5. With slotted spoon remove 1 cup potatoes set aside
6. Transfer contents of saucepan to blender puree until smooth
7. Pour mixture back into saucepan