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Receta Savoy Cabbage And Corn Chowder
by Global Cookbook

Savoy Cabbage And Corn Chowder
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Ingredientes

  • 2 c. shredded savoy cabbage
  • 2 tsp peanut oil
  • 2 Tbsp. chopped red onion
  • 1/4 c. diced carrot
  • 2 1/2 c. new potatoes in 1/2" cubes
  • 2 Tbsp. minced cilantro
  • 2 Tbsp. diced green chili pepper
  • 1/4 tsp fennel seed
  • 1/8 tsp dill weed
  • 1/8 tsp coriander seed
  • 1/8 tsp celery salt
  • 1 pch fresh rosemary leaves
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 tsp salt
  • 1 1/2 c. 2% low-fat lowfat milk
  • 1/2 c. low-salt fat-free chicken broth
  • 5 ounce corn kernels
  • 1/2 tsp fresh thyme for garnish

Direcciones

  1. Heat oil in a flat-bottom wok or possibly large and deep saute/fry pan. Saute/fry cabbage till sweetened, about 4 min. Add in onion and saute/fry for 1 to 2 min. Add in carrot, potatoes, cilantro, and canned chili peppers.
  2. Combine pinches of the dry herbs and seeds with a smaller healthy pinch of fresh rosemary leaves. Grind (or possibly otherwise crush) the seasonings, then add in to the soup. Season with pepper and salt and stir well.
  3. Pour in the lowfat milk. Add in chicken broth to level of potatoes, add in 1/4 c. more if needed to raise the liquid level. Bring to a boil. Cover and reduce heat to simmer; cook the potatoes for 20 min, stirring occasionally.
  4. Puree half of the soup. Add in 5 to 6 ounces of fresh or possibly thawed corn kernels. Top with snipped thyme. Cover. Simmer another 10 to 12 min.
  5. Serve in chowder bowls with sauces, like Maggi or possibly Tabasco sauce.
  6. This recipe yields 5 c. for 4 servings.