Veg: Slow Cooker Corn Chowder in Winter - 7 pts

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* Exported from MasterCook *

 

Slow Cooker Corn Chowder in Winter - 7 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 4-6 quart Low Fat (less than 25%)

Slow Cooker Vegan

WW Points

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 small yellow onion -- chopped

1 rib celery -- chopped

1 large Yukon Gold potato -- peeled and diced

3 cups frozen corn kernels

1/2 small yellow bell pepper -- seeded and chopped

4 cups vegetable stock

salt and freshly ground pepper to taste

1 large ripe tomato -- seeded and chopped

1 tablespoon fresh chives -- snipped, or parsley or other fresh herbs

(try Thai basil for and interesting flavor accent)

 

Heat the oil in a large skillet over medium heat. Add onions and celery,

cover, and cook until softened, about 5 minutes. Add onion and celery,

cover, and cook until softened, about 5 minutes.

 

Transfer the cooked vegetables to a 4 to 6-quart slow cooker. Add the

potato, corn, bell pepper, and stock; season with salt and pepper, cover,

and cook on Low for 6 hours.

 

Ladle 2 cups of the soup solids into a food processor or blender and

process until smooth. Stir the puree back into the chowder and taste for

salt and pepper. To serve, ladle the soup into bowls and garnish with the

chopped tomato and chives or other fresh herbs.

 

Serves 4.

 

Description:

" 7 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 341 Calories; 8g Fat (20.7%

calories from fat); 11g Protein; 61g Carbohydrate; 8g Dietary Fiber; 2mg

Cholesterol; 1644mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Vegetable;

1 1/2 Fat.

 

NOTES : Low for 6 hours.

 

4 to 6 quart cooker.

 

When your crave fresh corn in the middle in winter, this

chowder can help. Made with frozen corn kernels, you get

the sweet, creamy taste of corn in every spoonful. Of

course, the chowder can also be made with fresh corn when

it is available with delicious results (you would need the

kernels from 6 ears). No milk or cream is used in this

recipe - the chowder gets its thickness by pureeing some

of the vegetables in the soup. Put a bottle of Tobasco on

the table for those who like heat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0