Savoy cabbage & corn chowder
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Savoy cabbage & corn chowder
  Cabbage    Vegetables    Corn    Chowder    Soups  
Last updated 6/12/2012 1:22:19 AM. Recipe ID 54899. Report a problem with this recipe.
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      Title: Savoy cabbage & corn chowder
 Categories: Soup, Fab fiber, Vegetables
      Yield: 4 Servings
 
      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.
  
  




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Recipe ID 54899 (Apr 03, 2005)

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