LOW FAT

[Guest guest]

Talk about low fat...1g that is it in this recipe. 1g!!!!!!!

 

* Exported from MasterCook *

 

Corn Chowder With Popcorn Croutons

 

Recipe By : The Taste for Living Cookbook by Beth Ginsberg/Mike

Milken

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables April 1999

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces canned corn kernels

6 cups corn kernels -- fresh or frozen

1 large russet potatoes (1-1/2 cups) -- peeled and diced

1/2 cup red bell pepper or celery -- diced

8 cups vegetable broth

1 tablespoon fresh tarragon -- chopped OR

1 tsp dried tarragon

1/8 teaspoon sea salt -- or more to taste

Ground black pepper -- to taste

1/4 cup air-popped popcorn (up to 1/3 cup) -- for

garnish

 

6 SERVING DAIRY-FREE

 

My favorite restaurant in Los Angeles is the Ivy. Here is my nonfat

version of its excellent soup. The popcorn croutons supply a tasty

crunch. Use fresh sweet corn when it's in season- a serrated knife makes

short work of stripping kernels from their cobs.

 

In food processor or blender, process canned corn with its liquid until

pureed. Transfer to large saucepan. Add remaining ingredients except

popcorn and bring to boil over medium-high heat.

 

Reduce heat to low and simmer until potato is tender, stirring

occasionally, about 25 minutes.

 

In food processor or blender, process about 4 cups of mixture until

fairly smooth. Return to saucepan and heat through. Ladle into serving

bowls and garnish each with cluster of popcorn.

 

Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg

and Mike Milken (Time Life, 1998).

Vegetarian Times Magazine, April 1999, page 64

 

PER SERVING: 252 CAL.; 9G PROT.; 1G TOTAL FAT (0 SAT. FAT); 60G CARB.;

0 CHOL.; 341MG SOD.; 7G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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RisaG