Moosewood: Corn Chowder

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* Exported from MasterCook *

 

Corn Chowder

 

Recipe By : Moosewood Restaurant Daily Special, page 117

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped onions

1 tablespoon canola or other vegetable oil

2 1/2 cups diced potatoes

1/2 cup diced celery

1/2 teaspoon dried dill -- scant amount

1/4 teaspoon dried thyme

1 bay leaf

3 cups water or vegetable stock -- (see Note)

1 cup diced red and/or yellow bell peppers

4 cups fresh or frozen or canned corn kernels -- (see Note)

1 tablespoon chopped fresh basil -- (optional)

2 cups milk

salt and ground black pepper -- to taste

fresh dill or parsley sprigs

or a few fresh basil leaves

 

Serves 4 To 6. Yields 8 Cups. Total Time: 45 To 50 Minutes

 

A creamy, sunny-hued classic that you can make at any time of the year,

Corn Chowder is a friendly, comforting soup especially popular with young

folks and sweet corn lovers of any age. We tend to match this soup with

all-American summer garden salads for combo meals, but it also works in a

Mexican, Italian, or Caribbean menu.

 

In a soup pot on medium heat, saute the onions in the oil for about 10

minutes, until translucent, stirring often. Add the potatoes, celery,

dill, thyme, bay leaf, and water or stock. Cover and simmer gently for

about 5 minutes, until the potatoes begin to soften. Add the bell peppers

and corn and cook for 5 minutes. Stir in the basil, if using. Remove and

discard the bay leaf.

 

Ladle 2 cups of the soup into a blender and add the milk. Whirl until

smooth and return the pureed mixture to the soup pot. Add salt and pepper

to taste. Gently reheat.

 

Serve with a few fresh dill or parsley sprigs or decorate with some fresh

basil leaves.

 

NOTE: If you're using fresh corn, use the cobs to make this lovely stock:

Place the corn cobs, 1 chopped potato, 1 chopped celery stalk, 3 peeled

whole garlic cloves, a pinch of salt, and 10 cups of water in a large soup

pot. Bring to a boil, then lower the heat, cover, and simmer gently for an

hour. Strain through a colander. Yields about 6 cups of stock.

 

Per 12-Ounce Serving: 238 Calories. 7.2 G Protein. 6.5 G Fat. 42.8 G

Carbohydrates. 2.6 G Saturated Fatty Acids, 11 MG Cholesterol. 94 MG

Sodium, 4.4 G Total Dietary Fiber

 

 

 

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