Potato-Corn Chowder With Toasted Sesame Oil |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Cooking Pleasures Magazine. So very good. Ingredients:
2 teaspoons butter |
1/4 cup sliced green onion, plus |
1 tablespoon sliced green onion, divided |
2 1/2 cups whole milk, divided |
2 medium red potatoes, peeled, and cubed |
1 medium parsnip, peeled, cubed |
1/2 teaspoon salt |
1/8 teaspoon fresh ground pepper |
3/4 cup frozen corn kernels |
1/2 teaspoon dark sesame oil |
Directions:
1. Melt butter in heavy medium saucepan over medium-low heat.
2. Add 1/4 cup of the green onions; cook 3 to 4 minutes or until softened.
3. Add 2 cups of the milk, potatoes, parsnip, salt and pepper; bring just to a boil.
4. Reduce heat to low; simmer 15 to 20 minutes or until potatoes and parsnips are tender; remove from heat.
5. Ladle about 1 cup of the mixture into blender.
6. Add remaining 1/2 cup milk; blend until smooth.
7. Return to saucepan; add corn.
8. Simmer over medium-low heat 5 minutes.
9. Stir in sesame oil.
10. Garnish with remaining 1 tablespoon green onions.
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