*  Exported from  MasterCook  *
 
                       SAVOY CABBAGE AND CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Savoy cabbage -- shredded
    2       ts           Peanut oil
    2       tb           Minced red onion
      1/4   c            Diced carrot
    2 1/2   c            New potatoes -- cut in 1/2
                         Cubes
    2       tb           Chopped cilantro
    2       tb           Green chili pepper -- diced
      1/4   ts           Fennel seed
      1/8   ts           Dill weed
      1/8   ts           Coriander seed
      1/8   ts           Celery salt
            pn           Rosemary
      1/4   ts           Freshly ground black pepper
      1/2   ts           Salt
    1 1/2   c            2% low-fat milk
      1/2   c            Fat-free chicken broth --
                         Low salt
    5       oz           Corn kernels
      1/2   ts           Fresh thyme -- garnish
 
   Heat oil in a flat bottom wok or large and deep saute
   pan. Saute cabbage until sweetened, about 4 minutes.
   Add onion and saute for 1-2 minutes. Add carrot,
   potatoes, cilantro, and canned chili peppers. Combine
   pinches of the dried herbs and seeds with a smaller
   pinch of fresh rosemary leaves. Grind (or otherwise
   crush) the seasonings, then add to the soup. Season
   with pepper and salt and stir well. Pour in the milk.
   Add chicken broth to level of potatoes, add 1/4 cup
   more if needed to raise the liquid level. Bring to a
   boil. Cover and reduce heat to simmer; cook the
   potatoes for 20 minutes, stirring occasionally. Puree
   half of the soup. Add 5 to 6 ounces of fresh or thawed
   corn kernels. Top with snipped thyme. Cover. Simmer
   another 10 to 12 minutes. Serve in chowder bowls with
   sauces, like Maggi or Tabasco sauce.
   
   Recipe By     : Pat Hanneman, Riverside, CA  1996
   
   From: Garthe@netcom.Com (Garthe Nelson)
  
 
 
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