Savoy Cabbage & Corn Chowder
Yield
6 servingsPrep
10 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
savoy cabbage
shredded |
* |
| 2 | teaspoons |
peanut oil
|
|
| 2 | tablespoons |
red onion
minced |
|
| ¼ | cup |
carrots
diced |
|
| 2 ½ | cups |
new potatoes
cut in 1/2 inch cubes |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
green chili peppers
diced |
|
| ¼ | teaspoon |
fennel seeds
|
|
| ⅛ | teaspoon |
dill weed
|
|
| ⅛ | teaspoon |
coriander seeds
|
|
| ⅛ | teaspoon |
celery salt
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk, low-fat
|
|
| ½ | cup |
chicken broth, low salt
fat free |
|
| 5 | ounces |
corn
|
|
| ½ | teaspoon |
thyme
fresh, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
savoy cabbage
shredded |
* |
| 1E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
red onion
minced |
|
| 59 | ml |
carrots
diced |
|
| 591 | ml |
new potatoes
cut in 1/2 inch cubes |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
green chili peppers
diced |
|
| 1.3 | ml |
fennel seeds
|
|
| 0.6 | ml |
dill weed
|
|
| 0.6 | ml |
coriander seeds
|
|
| 0.6 | ml |
celery salt
|
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
milk, low-fat
|
|
| 118 | ml |
chicken broth, low salt
fat free |
|
| 144.5 | ml/g |
corn
|
|
| 2.5 | ml |
thyme
fresh, to garnish |
*
|
Directions
Heat oil in a flat bottom wok or large and deep sauté pan.
Sauté cabbage until sweetened, about 4 minutes.
Add onion and sauté 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 ¼ 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.
Purée 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 hot or spicy sauces.
