A way of making chowder without cream. It calls for pureeing half of the soup. This thickens it. The other half gives you the hearty bits for which chowders are known.

Spray the insides of a large stockpot with the cooking spray. Heat over medium flame and saute the onion, celery and bell pepper until tender, about 5 minutes. Add the frozen corn, chicken stock, and potatoes. Allow this to come to a boil, after which reduce heat to a simmer and continue to cook until potatoes are tender. Ladle 1/2 of the soup into a blender or food processor. Add milk and evaporated skim milk and blend until smooth. Return to stockpot. Salt, pepper and spice to taste.