Potato Chowder - Another Tasty Chowder

6 entrée servings
3 cups reduced-sodium fat-free chicken broth
3 1⁄2 cups peeled cubed Idaho potatoes
1 cup chopped onion
1⁄4 cup thinly sliced celery
1⁄4–1⁄2 teaspoon celery seeds
1 cup whole milk
2 tablespoons cornstarch
Salt and pepper, to taste

Per Serving:
Calories: 212 % calories from fat: 17 Protein (g): 7.5 Carbohydrate (g): 37.1 Fat (g): 4.2 Saturated fat (g): 0.9 Cholesterol (mg): 1.3 Sodium (mg): 210

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except milk, cornstarch, salt, and pepper, in crockpot; cover and cook on high 3 to 4 hours. Stir in combined milk and cornstarch during last 20 minutes. Season to taste with salt and pepper.

Variations
Easy Vichyssoise—Make recipe as above, substituting chopped leeks for half the onion and omitting celery and celery seeds. Process soup in food processor or blender until smooth. Serve warm, or refrigerate and serve chilled. Sprinkle each bowl of soup with minced fresh chives.
Potato au Gratin Chowder—Make recipe as above. Process half the chowder in food processor or blender until almost smooth; return to slow cooker and cook on high 10 minutes. Add 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese, stirring until melted. Sprinkle each bowl of chowder with ground nutmeg.