Side Pannel
Midwestern Corn Chowder
Midwestern Corn Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat, Vegetables
Ingredients List
- 3/4 c Chopped Onion
- 1 ts Unsalted Butter
- 1/4 c Dry Sherry
- 1 c Chopped Celery
- 2 c Diced Red Potatoes
- 1 Bay Leaf
- 2 c Nonfat Veg Chicken Broth;
- -Low Sod, Note 1
- 2 c Chopped Tomatoes
- 1 1/2 c Corn Kernels
- 1 1/2 c Nonfat Milk
- 1/2 c Chopped Parsley
- Ground Pepper; Optional
Directions
Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian
stock
Prep Time: 15 - 20 min Cooking Time: 35 - 40 min
To lower the calories in the soup, nonfat milk and potato puree replace the
rich cream base used in traditional recipes. This soup freezes beautifully,
so make a double batch, especially when corn is at its peak.
In a large stockpot over med-high heat, saute onion in butter and sherry
until soft but not browned. Add celery and potatoes and saute for 2 min.
Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock
and bay leaf to soup and bring to a boil.
Lower heat to simmer and cook, covered, until potatoes are tender (20 min).
Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.
Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.
Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add
pepper (if desired).
Makes 10 C, 8 servings
This was very, very good.
stock
Prep Time: 15 - 20 min Cooking Time: 35 - 40 min
To lower the calories in the soup, nonfat milk and potato puree replace the
rich cream base used in traditional recipes. This soup freezes beautifully,
so make a double batch, especially when corn is at its peak.
In a large stockpot over med-high heat, saute onion in butter and sherry
until soft but not browned. Add celery and potatoes and saute for 2 min.
Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock
and bay leaf to soup and bring to a boil.
Lower heat to simmer and cook, covered, until potatoes are tender (20 min).
Remove bay leaf and discard. Place 2 C of the soup in a blender and puree.
Return to pot. Add tomatoes, corn, and milk, and bring to a boil again.
Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add
pepper (if desired).
Makes 10 C, 8 servings
This was very, very good.
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