Corn Chowder
Source of Recipe
Prevention's Quick and Healthy Low-Fat Cooking
Recipe Introduction
This is surpisingly good . It's one of our favorite dishes anytime but , especially , on bone-chilling days .
List of Ingredients
3 cups defatted chicken stock
3 cups water
2 baking potatoes , peeled and diced
1 large onion diced
1 clove garlic minced
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups corn
2 small zucchini diced
1 cup evaporated milk (or soy milk )
1 tablespoon salt
Recipe
In a 4 quart pot over medium-high heat , bring the stock , water , potatoes , onions , garlic , basil , pepper , thyme and salt to a boil . cook for
10 minutes , or until the potatoes are tender ..
Let cool for a few minutes , then ladle half of the vegetables and about 2 cups liquid into a blender . Add 1 cup corn . Process for 30
seconds , or until coarsely pureed . Return to the saucepan .
Stir in the zucchini and remaining 2 cups corn . Cook over medium heat for 8 minutes , or until the zucchini is tender . Stir in the milk and heat
briefly .
Great with a salad and french bread !
|
|
member logon
