*  Exported from  MasterCook  *
 
                      LIMA BEAN, LEEK AND CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
                 Vt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----BEANS-----
    2       c            Dry lima beans -- soaked 2 to
                         -4 hours
    4       c             -- water
    1                    Sprig fresh rosemary OR
      1/4   ts           Dried rosemary
                         -----STOCK-----
    3       md           Leeks
    8       c             -- water
    5                    Ears of corn (4 to 5 cups
                         -corn kernels)
                         Sprig fresh rosemary OR
      1/4   ts           Dried rosemary
    3       tb           White miso or salt to taste
 
    Beans: Drain and rinse beans. Place beans in a
   2-quart saucepan and cover with water. Bring to a boil
   over medium heat.Add rosemary sprig or dried rosemary,
   place lid ajar, lower heat and gently simmer for 45
   minutes to 1 hour, until beans are soft and cramy.Stir
   occasionally. Add more water if needed to cover beans
   as they cook.
   
    Stock: Slice leeks in half lengthwise. Cut off and
   discard root end. Slice off dark green tops; chop into
   2-inch pieces and set aside. Chop white and light
   green leek into 1/2-inch pieces; set aside.
   
    Slice corn off cobs; reserve fresh kernels. Place
   corncobs, corn silk and inner light-green corn husks
   in a large soup pot. Add leek tops.Cover with water
   and add rosemary sprig or dried rosemary. Bring to a
   boil, lower heat and simemr for about 20 minutes.
   
    Place colander orlarge strainer into another pot or
   large bowl and strain stock; discard corncobs, silks,
   husks, and leek tops. In soup pot, place white and
   light green leeks and a tablespoon of stock. Sprinkle
   with a large pinchof salt. Over medium-low heat, stir
   leeks, then cover so leeks “sweat” and reduce in
   volume by half. If leeks stick, add a little more
   stock. Stir occasionally.
   
    Drain lima beans; add beans and fresh corn kernels to
   soup pot with leeks. Add stock. Simemr uncovered until
   corn is tender, about 10 to 15 minutes. If seasoning
   with miso instead of salt, mix miso with 3 to 4
   tablespoons of hot stock in a small bowl or cup, then
   add miso mixture back into chowder; stir to blend. To
   serve, garnish with a tablespoon of salsa or chpped
   roasted red peppers, or a teaspoon of a fresh herb or
   pesto. Serves 6.
   
    Variation: Use 3 cups chopped onions instead of
   leeks, and make stock with 1 chopped onion., 1 chopped
   celery stalk, a few sprigs parsley and the corncobs.
   
    Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0
   chol; 40 mg sod; 11 g fiber; vegan
   
    Source: Vegetarian Times, Jan 94/MM by DEEANNE
  
 
 
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