Guest guest Posted January 6, 2001 Report Share Posted January 6, 2001 * Exported from MasterCook * Corn Chowder with Popcorn Croutons Recipe By :Beth Ginsberg and Mike Milken Serving Size : 12 Preparation Time :0:00 Categories : Soups, Stews & Chilis Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned corn 6 cups fresh or frozen corn kernels 1/2 cup diced celery 1 large baking potato -- peeled and diced 8 cups vegetable broth 1 teaspoon tarragon 1/8 teaspoon sea salt ground black pepper -- to taste 1/4 cup air-popped popcorn -- for garnish Puree canned corn with its liquid in a blender or food processor. Place all ingredients, except popcorn, in a large soup pot and bring to a boil over medium high heat. Turn down heat and let soup simmer until potatoes are tender, about 25 minutes, stirring occasionally. Ladle into serving bowls and garnish each with a cluster of popcorn. Cuisine: " Simply Vegan " Source: " The Taste for Living Cookbook " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 3g Fat (12.4% calories from fat); 7g Protein; 42g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1189mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 2873 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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