• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Savoy Cabbage and Corn Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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

 Directions

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.

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