Savoy Cabbage And Corn Chowder

Recipe Ingredients

2 cups	474ml	Shredded savoy cabbage
2 teaspoons	10ml	Peanut oil
2 tablespoons	30ml	Minced red onion
1/4 cup	27g / 1oz	Diced carrot
2 1/2 cups	592ml	New potatoes in 1/2" cubes
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Diced green chili pepper
1/4 teaspoon	1.3ml	Fennel seed
1/8 teaspoon	0.6ml	Dill weed
1/8 teaspoon	0.6ml	Coriander seed
1/8 teaspoon	0.6ml	Celery salt
1		Fresh rosemary leaves
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	2% low-fat milk
1/2 cup	118ml	Low-salt fat-free chicken broth
5 oz	142g	Corn kernels
1/2 teaspoon	2.5ml	Fresh thyme - for garnish

Recipe Instructions

Heat oil in a flat-bottom wok or large and deep saute pan. Saute cabbage until sweetened, about 4 minutes. Add onion and saute for 1 to 2 minutes. Add carrot, potatoes, cilantro, and canned chili peppers.

Combine pinches of the dried herbs and seeds with a smaller pinch of fresh rosemary leaves. Grind (or otherwise crush) the seasonings, then add to the soup. Season with pepper and salt and stir well.

Pour in the milk. Add chicken broth to level of potatoes, add 1/4 cup more if needed to raise the liquid level. Bring to a boil. Cover and reduce heat to simmer; cook the potatoes for 20 minutes, stirring occasionally.

Puree half of the soup. Add 5 to 6 ounces of fresh or thawed corn kernels. Top with snipped thyme. Cover. Simmer another 10 to 12 minutes.

Serve in chowder bowls with sauces, like Maggi or Tabasco sauce.

This recipe yields 5 cups for 4 servings.

Source:
Undocumented, but from the WWW

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