Savoy Cabbage And Corn Chowder

* Exported from MasterCook *

SAVOY CABBAGE AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Savoy cabbage -- shredded
2 ts Peanut oil
2 tb Minced red onion
1/4 c Diced carrot
2 1/2 c New potatoes -- cut in 1/2"
Cubes
2 tb Chopped cilantro
2 tb Green chili pepper -- diced
1/4 ts Fennel seed
1/8 ts Dill weed
1/8 ts Coriander seed
1/8 ts Celery salt
pn Rosemary
1/4 ts Freshly ground black pepper
1/2 ts Salt
1 1/2 c 2% low-fat milk
1/2 c Fat-free chicken broth --
Low salt
5 oz Corn kernels
1/2 ts Fresh thyme -- garnish

Heat oil in a flat bottom wok or large and deep saute
pan. Saute cabbage until sweetened, about 4 minutes.
Add onion and saute for 1-2 minutes. Add carrot,
potatoes, cilantro, and canned chili peppers. Combine
pinches of the dried herbs and seeds with a smaller
pinch of fresh rosemary leaves. Grind (or otherwise
crush) the seasonings, then add to the soup. Season
with pepper and salt and stir well. Pour in the milk.
Add chicken broth to level of potatoes, add 1/4 cup
more if needed to raise the liquid level. Bring to a
boil. Cover and reduce heat to simmer; cook the
potatoes for 20 minutes, stirring occasionally. Puree
half of the soup. Add 5 to 6 ounces of fresh or thawed
corn kernels. Top with snipped thyme. Cover. Simmer
another 10 to 12 minutes. Serve in chowder bowls with
sauces, like Maggi or Tabasco sauce.

Recipe By : Pat Hanneman, Riverside, CA 1996

From: Garthe@netcom.Com (Garthe Nelson)



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