VegTable - American corn chowder

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* Exported from MasterCook *

 

Corn Chowder Vegetarian

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons butter

2 small leeks (white part only) or 1 yellow onion -- finely

chopped

3 sprigs thyme

4 small new potatoes -- peeled, diced small

4 cups water

5 ears of corn (white or yellow)

3 cups milk

1 teaspoon salt -- or to taste

freshly ground pepper

6 tablespoons chopped fresh herbs or snipped chives -- (approximately)

 

1. If using chopped leeks, rinse them well to rid them of any sand and grit.

Melt the butter in a soup pot over medium heat, add the leeks or onion and thyme

and cook for 3 to 4 minutes. Add the potatoes and water and bring to a boil.

Lower the heat, cover, and simmer until the potatoes are tender, about 15

minutes.

 

2. While the potatoes are cooking, shuck the corn and pull off the silks. Hold

each ear stem end down in a deep bowl and using a sharp knife, slice the kernels

off the corn, remove just the tops. Then turn you knife over and using the dull

side, press it down the length of the cob, squeezing out the rest of the corn

and the milk. Repeat with the remaining ears.

 

3. Add the corn to the pot along with the milk and bring to a boil. Lower the

heat and simmer for 15 minutes. Add the salt and the pepper to taste. Serve with

the chopped herbs or snipped chives scattered over the top.

 

Source:

" The Vegetarian Table: America by Deborah Madison (1996) "

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Per Serving (excluding unknown items): 277 Calories; 11g Fat (33.7% calories

from fat); 9g Protein; 40g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol;

506mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

 

NOTES : The classic American corn chowder is a summer stew of sweet leeks, new

potatoes, fresh corn, and milk. Salsify, an old fashioned root vegetable know as

oyster plant is sometimes mentioned as an ingredient, and it is assuredly

delicious if it can be tracked down. Chowder makes a fine dinner when appetites

are light. A little chopped parsley brightens its look, but many herbs go well

with corn -- basil, chives, lovage, thyme. In fact, an herb butter swirled into

the hot soup makes a splendid aromatic finish. ~Deborah Madison 1996 in The

Vegetarian Table: America

 

Nutr. Assoc. : 0 0 3413 0 0 3210 0 0 0 3373

 

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