Guest guest Posted December 21, 2005 Report Share Posted December 21, 2005 Here's a recipe i love on a cold wintry day. i think it is special tasting ans stands apart from other corn and potato chowders i've made because of the sage. Donna, this one is from our Cjristine Igram's cookbook we have. 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 ~ Kindness is more important than wisdom, and the recognition of this is the beginning of wisdom. ~ Theodore Isaac Rubin Quote Link to comment Share on other sites More sharing options...
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