Basic information

Name: Savoy cabbage & corn chowder

Yield: 4

Categories soup, fab fiber, vegetables



 5 oz
 Corn kernels
 2 1/2 c
 New potatoes -- cut in 1/2"
 2 tsp
 Peanut oil
 2 c
 Savoy cabbage -- shredded
 2 Tbs
 Minced red onion
 2 Tbs
 Chopped cilantro
 2 Tbs
 Green chili pepper -- diced
 125 tsp
 Dill weed
 125 tsp
 Coriander seed
 125 tsp
 Celery salt
 1/4 tsp
 Fennel seed
 1/4 tsp
 Freshly ground black pepper
 1/4 c
 Diced carrot
 1/2 tsp
 1/2 tsp
 Fresh thyme -- garnish
 1/2 c
 Fat-free chicken broth --
 1 1/2 c
 2% low-fat milk
 Low salt


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)