Peruvian Corn Chowder -Corrected

[Guest guest]

I've been under attack by a nasty virus since I woke up Saturday - that's my

excuse for sending an incomplete recipe, I intended to finish it later, when I

felt better, which still hasn't happened!

 

 

* Exported from MasterCook *

 

Peruvian Corn Chowder

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups minced onion

2 large garlic cloves -- minced

2 tablespoons extra-virgin olive oil

1/2 cup chopped fresh tomato or canned diced

tomato

1 crushed dried red chile pepper

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

8 cups vegetable broth

2 large Yukon Gold potatoes -- peeled and cut into 1-inch cubes

2 tablespoons dulse flakes

2 teaspoons unbleached sugar

1 teaspoon turmeric

1 1/2 pounds Yukon Gold potatoes -- peeled and cut lengthwise into

wedges

1/2 cup basmati rice

1 cup frozen baby peas

2 cups fresh or frozen corn kernels

1/2 pound medium-firm tofu

1/2 cup dry white wine or nonalcoholic white wine

corn on the cob -- cut into 2-iinch chunks

minced fresh parsley, for garnish

 

Peruvians love their chowders, also called " chupe, " and my father was no

exception. I know he would have loved this low-fat, low-cholesterol version.

Dulse, by the way, is a purple sea vegetable. The flakes are available iin

natural food stores. This soup is traditionally made with yellow potatoes, so

use Yukon Gold potatoes or another yellow variety if at all possible.

 

In a large soup pot, saute the onion and garlic in the olive oil over medium

heat until the onion is softened. Add the tomato, chile pepper, oregano, and

black pepper. Saute 3 more minutes. Add the broth, 2 cubed potatoes, dulse,

sugar, turmeric, and kelp powder. Bring to a boil, then lower the heat, cover,

and simmer for 20 minutes, or until the potatoes arre tender. Strain the

mixture through a colander, pouring the broth back into the pot. Place the

soolids in a blender or food processor with 1 1/2 cups of the broth. Leave an

opening in the lid or feeder tube, but cover it with a folded toowel. (If you

close the top of the machine, the hot steam can cause an expllosion.) Puree

until smooth.

 

Add the pureed mixture back into the broth. Add the potato wedges and rice.

Cover and bring to a simmer, stirring well to make sure that the rice doesn't

stick to the bottom of the pot. Simmer 25 minutes, stirring occasionally. Add

the peas and corn kernels and simmer 10 minutes.

 

Combine the tofu, wine, and salt in a blender or food processor, and process

untill very smooth. Add to the pot and heat gently. Add salt to taste.

 

To serve the traditional way, garnish each serving wiith minced fresh parsley

and a chunk or two of corn on the cob. Enjoy with crusty bread.

 

 

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Per Serving (excluding unknown items): 249 Calories; 8g Fat (27.1% calories from

fat); 7g Protein; 38g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1635mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Serves 8 to 10

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