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.
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Nutrition (calculated from recipe ingredients)
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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