Savoy cabbage and corn chowder Recipe

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Savoy cabbage and corn chowder

Artist:	_	Yield:	4
Categories:	Cabbage, Cereals, Corn, Entrees, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

2	cup	Savoy cabbage, shredded
2	tsp	Peanut oil
2	tbsp	Minced red onion
1/4	cup	Diced carrot
2 1/2	cup	New potatoes, cut in ?
		-cubes
2	tbsp	Chopped cilantro
2	tbsp	Green chili pepper, diced
1/4	tsp	Fennel seed
1/8	tsp	Dill weed
1/8	tsp	Coriander seed
1/8	tsp	Celery salt
1	pinch	Rosemary
1/4	tsp	Freshly ground black pepper
1/2	tsp	Salt
1 1/2	cup	2% low-fat milk
1/2	cup	Fat-free chicken broth, low
		-salt
5	oz	Corn kernels
1/2	tsp	Fresh thyme, garnish

Procedures:

1	Recipe by: pat hanneman, riverside, ca 1996 preparation time: 0:50 heat oil in a flat bottom wok or large and deep saute pan.
2	Saute cabbage until sweetened, about 4 minutes.
3	Add onion and saute for 1-2 minutes.
4	Add carrot, potatoes, cilantro, and canned chili peppers.
5	Combine pinches of the dried herbs and seeds with a smaller pinch of fresh rosemary leaves.
6	Grind (or otherwise crush) the seasonings, then add to the soup.
7	Season with pepper and salt and stir well.
8	Pour in the milk.
9	Add chicken broth to level of potatoes, add ?cup more if needed to raise the liquid level.
10	Bring to a boil.
11	Cover and reduce heat to simmer; cook the potatoes for 20 minutes, stirring occasionally.
12	Puree half of the soup.
13	Add 5 to 6 ounces of fresh or thawed corn kernels.
14	Top with snipped thyme.
15	Cover.
16	Simmer another 10 to 12 minutes.
17	Serve in chowder bowls with sauces, like maggi or tabasco sauce.