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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Chowder is a staple in New England used with heavy cream, bacon, and potatoes. Here poblano peppers give this chowder a southwestern flair while low fat milk and corn provide sweetness. I got this recipe from The Complete Idiot's Guide to Clean Eating. Ingredients:
2 cups vegetable stock |
1 1/2 cups low-fat milk |
1 1/2 cups corn, cut off from cobs (fresh or frozen, save cobs) |
1/4 cup brown rice (uncooked) |
2 teaspoons olive oil |
1/2 cup onion, small diced |
1/2 cup celery, diced |
1/2 cup medium carrot, diced |
1/2 poblano pepper, seeded an finely chopped |
1 garlic clove, minced |
1 tablespoon whole wheat flour |
1/2 teaspoon ground cumin |
1 tablespoon fresh cilantro |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes. Add corn and cook another 10 minutes. Remove from heat and place in bowl. Set aside.
2. In a large saucepot heat olive oil over med-high. Mix in onion, celery, carrot, poblano pepper, and garlic. Saute for 3 minutes covered. Add flour and cook 2 more minutes, stirring frequently.
3. Remove corm cobs from milk mixture. Add milk mixture to vegetable-flour mixture and stir with a wooden spoon. Simmer over med-high for 8-10 minutes. Add cumin, cilantro, salt and pepper. Cook for 5 more minutes.
4. Variation: This soup is great with a cup of cooked shrimp!
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