Home -> [Cabbage, Cereals, Corn, Entrees, Soups & Stews, Vegetables] -> [Savoy cabbage and corn chowder Recipe]
 
 

Savoy cabbage and corn chowder
Artist: _
Categories: Cabbage, Cereals, Corn, Entrees, Soups & Stews, Vegetables
Yield: 4
Rating: 0
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Ingredients:
2 cupSavoy cabbage, shredded
2 tspPeanut oil
2 tbspMinced red onion
1/4 cupDiced carrot
2 1/2 cupNew potatoes, cut in ?
-cubes
2 tbspChopped cilantro
2 tbspGreen chili pepper, diced
1/4 tspFennel seed
1/8 tspDill weed
1/8 tspCoriander seed
1/8 tspCelery salt
1 pinchRosemary
1/4 tspFreshly ground black pepper
1/2 tspSalt
1 1/2 cup2% low-fat milk
1/2 cupFat-free chicken broth, low
-salt
5 ozCorn kernels
1/2 tspFresh thyme, garnish
Procedures:
1Recipe by: pat hanneman, riverside, ca 1996 preparation time: 0:50 heat oil in a flat bottom wok or large and deep saute pan.
2Saute cabbage until sweetened, about 4 minutes.
3Add onion and saute for 1-2 minutes.
4Add carrot, potatoes, cilantro, and canned chili peppers.
5Combine pinches of the dried herbs and seeds with a smaller pinch of fresh rosemary leaves.
6Grind (or otherwise crush) the seasonings, then add to the soup.
7Season with pepper and salt and stir well.
8Pour in the milk.
9Add chicken broth to level of potatoes, add ?cup more if needed to raise the liquid level.
10Bring to a boil.
11Cover and reduce heat to simmer; cook the potatoes for 20 minutes, stirring occasionally.
12Puree half of the soup.
13Add 5 to 6 ounces of fresh or thawed corn kernels.
14Top with snipped thyme.
15Cover.
16Simmer another 10 to 12 minutes.
17Serve in chowder bowls with sauces, like maggi or tabasco sauce.
 
 
 
 

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