Guest guest Posted June 21, 2002 Report Share Posted June 21, 2002 * Exported from MasterCook * New Mexico Corn And Pasta Chowder Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 38 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups small tricolored soup shells -- (5 ounces) 14 1/2 ounces canned creamed corn 1 1/2 cups 2% low-fat milk 1 cup prepared salsa or tomatillo salsa 1 teaspoon ground cumin 3 sliced scallions -- (about 3/4 cup) 3 tablespoons chopped cilantro 1 cup shredded sharp cheddar cheese -- optional, 4 ounces Makes 4 servings This sweet-spicy chowder is sure to please the hearty soup lovers in your family. Look for tomatillo or green chili salsa in the ethnic section of your supermarket. In a large saucepan, bring 3 quarts of water to a boil. Place the soup shells in the boiling water, stir, and return to a boil. Cook until al dente, stirring occasionally, 8 to 10 minutes. Meanwhile, combine the corn, milk, salsa, and cumin in a medium saucepan. Bring to a simmer; simmer over low heat 5 minutes. Drain the pasta in a colander. Add pasta and scallions to saucepan; simmer 5 minutes. Ladle into bowls; top with cilantro. Sprinkle with cheese, if desired. Per Serving: 211 Calories; 13g Protein; 3g Fat; 39g Carbohydrates; 7mg Cholesterol; 534mg Sodium; 3g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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