w/out: corn and potato chowder

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Sweetcorn and Potato Chowder

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 large onion

2 teaspoons olive oil

1/2 teaspoon grated nutmeg

1 teaspoon cumin seed

1/4 teaspoon dried sage

1 bay leaf

1 pound potatoes

2 cups vegetable stock

2 cups water

1 tablespoon rice flour

1 1/4 cups soy milk

12 ounces canned sweetcorn -- OR

10 ounces dry-packed frozen corn

salt and freshly ground black pepper

 

1. Dice the onion, then place in a saucepan with the olive oil. Sweat the onion

in the oil until it begins to soften and brown. Add the nutmeg, cumin seeds,

sage and bay leaf, and sweat the ingredients for another 2 minutes.

 

2. Peel the potatoes and cut into half-inch cubes. Add the potatoes, stock and

water to the pan. Bring to the boil and simmer for 5-10 minutes or until the

potatoes are just cooked but still holding their shape.

 

3. Mix the rice flour with the soy milk and add to the pan along with the

sweetcorn.

 

4. Bring to the boil, stirring regularly, and simmer for 2 minutes. Season, to

taste with salt and black pepper, remove the bay leaf and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 307 Calories; 6g Fat (17.8% calories from

fat); 10g Protein; 56g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 839mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : In this soup, potatoes and sweetcorn nestle in a creamy sauce that is

subtly flavored with herbs and spices. Substitute fresh sweetcorn, if available,

to replace the canned or frozen, and add with the potatoes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2873 2130706543 0