Free Recipe Midwestern Corn Chowder
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Midwestern Corn Chowder Recipe
3/4 c Chopped Onion
1 ts Unsalted Butter
1/4 c Dry Sherry
1 c Chopped Celery
2 c Diced Red Potatoes
1 Bay Leaf
2 c Nonfat Veg Chicken Broth;
-Low Sod, Note 1
2 c Chopped Tomatoes
1-1/2 c Corn Kernels
1-1/2 c Nonfat Milk
1/2 c Chopped Parsley
Ground Pepper; Optional
Midwestern Corn Chowder Preparation
Note 1: Original recipe called for 2 C defatted chicken stock or Vegetarian stock Prep Time: 15 – 20 min Cooking Time: 35 – 40 min To lower the calories in the soup, nonfat milk and potato puree replace the rich cream base used in traditional recipes. This soup freezes beautifully, so make a double batch, especially when corn is at its peak. In a large stockpot over med-high heat, saute onion in butter and sherry until soft but not browned. Add celery and potatoes and saute for 2 min. Crush bay leaf and wrap in cheesecloth or place in a tea ball. Add stock and bay leaf to soup and bring to a boil. Lower heat to simmer and cook, covered, until potatoes are tender (20 min). Remove bay leaf and discard. Place 2 C of the soup in a blender and puree. Return to pot. Add tomatoes, corn, and milk, and bring to a boil again. Lower heat and simmer for 5 min. Add parsley, taste for seasoning, and add pepper (if desired). Makes 10 C, 8 servings This was very, very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 88.3 Total Fat 1g Sat Fat 0.4g Carb 15.7g Fib 2.3g Pro 8g Sod 116 mg CFF 8.6% Recipe by: Healthy Cooking, California Culinary Academy Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 30, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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