Guest guest Posted April 23, 2002 Report Share Posted April 23, 2002 Corn ChowderINGREDIENTS:2 lbs White potatoes, medium diced1 Bay leaf3/4 lbs Onions, finely diced3 T Butter1 Green bell pepper, finely diced2 t Cumin seeds4 Celery ribs, finely diced3 T Flour1/2 t Sage1/2 t White pepper2 c Milk1 lb Corn, frozen or kernels from 3 ears of cornParsley, finely choppedPREPARATION METHODBoil potatoes until just tender in one quart of water with bayleaf. Sauté onions, peppers, celery and cumin in butter untilonions are transparent. Add sage, pepper and flour to the onion mixture with some of the potato water and stir to make a paste. Add the potatoes and the rest of the potato water and heat. Finally, add the milk and the corn. Heat thoroughly and garnish with parsley. Makes 14 servings.NUTRITIONAL INFORMATION (per serving)Calories: 127Calories from Fat: 19Cholesterol: 8 mgFiber: 5 gSodium: 146 mg Games - play chess, backgammon, pool and more Quote Link to comment Share on other sites More sharing options...
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