| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg09 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ears fresh corn, shucked |
| 5 |
t |
Exra-virgin olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
|
Onion, finely chopped |
| 1/2 |
c |
Shallots, 6 to 8 finely |
|
|
chopped |
| 3 |
|
Cloves garlic, minced |
| 2 |
|
Poblano chilies, cut in 1/2" |
|
|
dice |
|
|
OR 1 large green bell |
|
|
pepper cut in 1/2" dice |
| 2 |
|
Stalks celery, finely diced |
| 1 |
qt |
Basic Vegetable Stock, or |
|
|
water sep. |
|
|
recipe |
| 1 |
|
Bouquet garni, bay |
|
|
thymeparsley |
| 1 |
lb |
Purple potatoes, cut in 1/2" |
|
|
dice |
|
|
OR regular potatoes |
| 1 |
|
Fennel bulb, 1 cup |
|
|
optional |
|
|
cut in 1/4" |
|
|
Dice |
| 1 |
c |
No-fat sour cream, or to |
|
|
taste |
|
|
Freshly grated nutmeg |
| 2 |
T |
Fresh dill, chopped |
|
|
OR flat leaf parsley, or |
|
|
fennel tops |
INSTRUCTIONS
Brush the corn with 2 teaspoons of the olive oil and sprinkle with the
salt and pepper. Grill the corn over medium heat, turning often, until
golden brown on all sides, about 8 minutes. Transfer the corn to a
plate to cool, then cut the kernels off the cobs, reserving the cobs.
(The easiest way to do this is to lay the corn on its side on a
cutting board. Make lengthwise cuts with the knife to remove the
kernels.) Heat the remaining 3 teaspoons of olive oil in a large heavy
saucepan. Add the onion, shallots, garlic, poblanos, and celery and
cook over medium heat until soft but not brown, stirring often, about
5 minutes. Stir in the vegetable stock, bouquet garni, potatoes,
fennel, and corn cobs. Simmer the soup for 5 minutes. Stir in the corn
kernels and continue simmering the chowder for 10 minutes, or until
all the vegetables are soft but not mushy. Remove and discard the corn
cobs and bouquet garni. Whisk in the sour cream and salt, pepper, and
nutmeg to taste and simmer the chowder for 2 minutes. Sprinkle the
chowder with the dill and serve at once. Make about 8 cups, enough to
serve 8 as a first course, 4 as a main course. Recipe from Steven
Raichlen's High Flavor Low Fat Vegetarian Cooking ISBN 0 14 02.4124 8
Recipe by: Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”