corn and veg chowder

[Guest guest]

Corn cobs, tomatoes and leaf lettuce -- corn kernels, celery, onion etc.

 

 

* Exported from MasterCook *

 

Summertime Corn and Vegetable Chowder

 

Recipe By :Peter Berley, The Modern Vegetarian Kitchen (2000)

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ears of corn -- kernels scraped

reserved corn cobs

2 cups peeled and diced new potatoes (about 8 ounces total)

1 (3-inch) piece kombu

4 cups cold water -- see note

2 tablespoons unsalted butter

OR extra-virgin olive oil

1 tablespoon extra virgin olive oil

1 sweet onion (vidalia, walla walla) -- diced

salt

2 cloves garlic -- minced

1 carrots -- quartered, thinly sliced

1 small celery stalk with leaves -- thinly sliced

1 pound ripe tomatoes -- peeled, seeded, chopped

1 small head tender lettuce (Bibb, Boston) -- cut in ribbons

1/4 cup chopped fresh basil

pepper

 

In medium saucepan over high heat, combine the corn cobs, potatoes, kombu, and

water (or broth) and bring to a boil. Remove the kombu and reserve for another

use. Reduce the heat to low and simmer for 20 minutes, or until the potatoes

crush easily with the back of a spoon when pressed against the side of the pot.

Remove and discard the corn cobs.

 

While the broth simmers, warm the butter and oil in a 3-quart saucepan over

medium heat. Add onion and a pinch of salt and saute for 5 to 7 minutes, until

the onion is softened. Stir in the corn kernels, garlic, carrot, celery and

tomatoes. Reduce the heat to low, cover and cook for 15 minutes, stirring

occasionally, until the vegetables are tender.

 

Pass the potatoes through the fine holes of a food mill directly into the

saucepan, or puree with a handheld immersion blender and add to the soup. Thin

with water if desired. Rain the heat and bring to a boil. Stir in he lettuce and

basil. Reduce the heat to low and simmer for 2 more minutes.

 

Season with salt and pepper to taste, and serve.

 

Description:

" Corn cobs, tomatoes and leaf lettuce "

S(VegRecipes):

" Pat Hanneman on 13 Mar 2001 "

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 166 Calories; 7g Fat (35.3% calories from

fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 37mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : Potato purees are a very simple way to create a creamy base for a soup

that is full of flavor and body, yet low in fat. Reserve the water when

blanching vegetables like tomatoes and basil or when par-cooking corn. Use it to

flavor the chowder instead of water.

 

Nutr. Assoc. : 3210 2130706543 4608 26987 0 0 2130706543 0 4288 0 0 0 0 0 2243 0

0

 

 

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