| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Canadian | Soups, Vegetables | 2 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | sm | Onion, chopped |
| 1 | Potato, peeled and diced | |
| 1 | Celery stalk, chopped | |
| 1/4 | c | Sweet red pepper, diced |
| 1 | pn | Hot pepper flakes |
| 1 | c | Chicken stock |
| 1/2 | c | 1% milk |
| 10 | oz | Canned creamed corn |
| 1/4 | c | Frozen corn kernels |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Fresh coriander, chopped, or |
| Basil, thyme, parsley |
INSTRUCTIONS
In heavy saucepan, heat oil over medium heat; cook onion, potato, celery, red pepper and hot pepper flakes, covered and stirring often, for 5 minutes. Pour in stock and bring to boil; reduce heat and simmer, covered, for 10 minutes or until potato is tender. Add milk, creamed corn, frozen corn, salt and pepper; heat gently until steaming. Serve sprinkled with coriander. [other vegetables, such as diced carrots or sweet potatoes, can be added] Per Serving: about 270 calories, 10 g protein, 5 g fat, 53 g carbohydrate high source fibre Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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