[recipe*] Corn and Potato Chowder

[Guest guest]

This is such a delicious satisfying soup for a

cool Autumn day. The recipe easily doubles.

I have found it best when I use a good broth

or soup stock when making this; I really like

the No-Chicken broth put out by Imagine

brand.

 

Corn and Potato Chowder

 

1 onion, chopped

1 garlic clove, crushed

1 medium-sized potato, chopped

2 stalks celery, sliced

1 small green bell pepper, seeded and sliced

2 Tbs sunflower oil

2 Tbs butter

2 1/2 cups stock or water

Salt and freshly ground pepper

1 1/2 cups milk

1 can (7 oz) lima beans

1 can (11 oz) corn kernels

Good pinch of dried sage

 

1. Put the onion, garlic, potato, celery and green pepper into a large saucepan

with the oil

and butter.

2. Heat the ingredients until sizzling, then turn the heat down to low. Cover

and sweat the

vegetables gently for 10 minutes, shaking pan occasionally.

3. Pour in the stock or water, season to taste and bring to the boil. Turn down

the heat,

cover and simmer gently for about 15 minutes.

4. Add the milk, beans and corn - including their liquors- and the sage. Simmer

again for

5 minute. Check the seasoning and serve hot.

serves 4

 

~ PT ~

 

Great opportunities to help others seldom come,

but small ones surround us everyday.

~ Sally Koch