Midwestern Corn Chowder Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Chopped Onion,
1 tsp: Unsalted Butter,
1/4 cup: Dry Sherry,
1 cup: Chopped Celery,
2 cup: Diced Red Potatoes,
1: Bay Leaf,
2 cup: Nonfat Veg Chicken Broth, Low Sod, Note 1
2 cup: Chopped Tomatoes,
1 1/2 cup: Corn Kernels,
1 1/2 cup: Nonfat Milk,
1/2 cup: 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.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod
116 mg CFF 8.6%
Recipe by: Healthy Cooking, California Culinary Academy
Posted to EAT-LF Digest by Reggie Dwork on Sep 30,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod
116 mg CFF 8.6%
Recipe by: Healthy Cooking, California Culinary Academy
Posted to EAT-LF Digest by Reggie Dwork
1998, converted by MM_Buster v2.0l.
Source from luhu.jp