Savoy Cabbage and Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This soup recipe came out of some leftovers in my fridge. I think it worked out rather well and is a different twist on the ordinary corn chowder. It's healthy too! There's no oil involved and you can use skim milk. Ingredients:
1/2 savoy cabbage, shredded |
1/2 red onion, minced |
1/2 carrot, diced |
2 medium potatoes, cubed |
1 red chili pepper, chopped and seeded |
2 tablespoons fresh coriander, chopped |
1 cup corn, frozen |
1 stalk celery, chopped |
1 tablespoon dried rosemary |
1 tablespoon vegetable stock powder |
1 cup milk |
boiling water |
1/4 cup fresh thyme, for garnish |
Directions:
1. Put vegetables- except for corn- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
2. Simmer until potatoes are cooked.
3. Puree 1/2 the soup.
4. Add corn and milk.
5. Cook for a couple minutes, until corn is cooked and soup is heated through.
6. Top with some freshly picked thyme and serve with a salad or fresh biscuits.
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