Corn Chowder With Popcorn Croutons

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	New, Vegtime6	6	Servings

INGREDIENTS

15	oz	Canned corn kernels
6	c	Corn kernels, fresh or
		frozen
1		Baking potato, peeled and
		diced
		1 1/2 cups
1/2	c	Diced red bell pepper or
		celery
8	c	Vegetable broth
1	T	Chopped fresh tarragon
		OR 1 tsp. dried tarragon
1/8	t	Sea salt, or more to taste
		Ground black pepper, to
		taste
1/4	c	Air-popped popcorn, for
		garnish
		Up to 1/3 cup

INSTRUCTIONS

SERVING DAIRY-FREE  My favorite restaurant in Los Angeles is the Ivy.
Here is my nonfat  version of its excellent soup. The popcorn croutons
supply a tasty  crunch. Use fresh sweet corn when it's in season- a
serrated knife  makes short work of stripping kernels from their cobs.
In food processor or blender, process canned corn with its liquid
until pureed. Transfer to large saucepan. Add remaining ingredients
except popcorn and bring to boil over medium-high heat.  Reduce heat to
low and simmer until potato is tender, stirring  occasionally, about 25
minutes.  In food processor or blender, process about 4 cups of mixture
until  fairly smooth. Return to saucepan and heat through. Ladle into
serving bowls and garnish each with cluster of popcorn.  Recipes
excerpted from The Taste for Living Cookbook by Beth Ginsberg  and Mike
Milken (Time Life, 1998).  PER SERVING: 252 CAL.; 9G PROT.; 1G TOTAL
FAT (0 SAT. FAT); 60G  CARB.; 0 CHOL.; 341MG SOD.; 7G FIBER  Converted
by MC_Buster.  By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 64  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 472 Calories From Fat: 62 Total Fat: 7g Cholesterol: 3.3mg Sodium: 2872.1mg Potassium: 1339.2mg Carbohydrates: 93g Fiber: 13.2g Sugar: 10.7g Protein: 17.5g