Tomato and corn chowder(weir)
Tomato And Corn Chowder (Weir)
Recipe By : You Say Tomato (1998) Joanne Weir*
Serving Size : 6 Preparation Time :1:05
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound baking potatoes -- peeled
and cut into half-inch dice
1 tablespoon unsalted butter
1 medium yellow onion -- minced
6 medium ears corn -- shucked
3 cups nonfat low-salt chicken broth
1/2 cup heavy cream -- optional
salt and pepper
4 medium-size ripe tomatoes -- peeled and seeded
chopped and drained
1 tablespoon finely chopped fresh chives
Bring a large sauce pan three-quarters full of salted water to a boil. Add
the potatoes and cook until tender, about 10 minutes. Drain and reserve.
Melt butzer in a large soup pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft, about 7 minutes.
Cut kernels from corn cobs, then scrape cobs to release liquid; set aside
juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water
to soup pot, bring to a boil, and simmer until liquid is reduced by
one-quarter, 15 minutes.
In a blender puree mixture in batches on high speed until smooth, 2 to 3
minutes per batch. Strain through a fine sieve into a clean soup pan.
Add reserved corn, potatoes, and cream if desired. Season to taste with sak
and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add
tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves 6.
[Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g
saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg,
Iron 2 mg, Sodium 100 mg, Calcium 26 mg]
*Recipes adapted from You Say Tomato, 1998 by Joanne Weir (Bantam Doubleday
Dell). Reprinted September, 1998 Health (Magazine from Time, Inc.) Mcrecipe
by Kitpath@earthlink.com 1998
- - - - - - - - - - - - - - - - - -
|
