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Lima Bean, Leek And Corn Chowder

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Soups, Vegan, Vegetarian, Vt 6 Servings

INGREDIENTS

2 c Dry lima beans, soaked 2 to
4 hours
4 c water
1 Sprig fresh rosemary OR
1/4 t Dried rosemary
3 Leeks
8 c water
5 Ears of corn, 4 to 5 cups
corn kernels
Sprig fresh rosemary OR
1/4 t Dried rosemary
3 T White miso or salt to taste
g fiber, vegan

INSTRUCTIONS

Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and
cover with water. Bring to a boil over medium heat.Add rosemary sprig
or dried rosemary, place lid ajar, lower heat and gently simmer for  45
minutes to 1 hour, until beans are soft and cramy.Stir  occasionally.
Add more water if needed to cover beans as they cook.  Stock: Slice
leeks in half lengthwise. Cut off and discard root end.  Slice off dark
green tops; chop into 2-inch pieces and set aside.  Chop white and
light green leek into 1/2-inch pieces; set aside.  Slice corn off cobs;
reserve fresh kernels. Place corncobs, corn silk  and inner light-green
corn husks in a large soup pot. Add leek  tops.Cover with water and add
rosemary sprig or dried rosemary. Bring  to a boil, lower heat and
simemr for about 20 minutes.  Place colander orlarge strainer into
another pot or large bowl and  strain stock; discard corncobs, silks,
husks, and leek tops. In soup  pot, place white and light green leeks
and a tablespoon of stock.  Sprinkle with a large pinchof salt. Over
medium-low heat, stir leeks,  then cover so leeks "sweat" and reduce in
volume by half. If leeks  stick, add a little more stock. Stir
occasionally.  Drain lima beans; add beans and fresh corn kernels to
soup pot with  leeks. Add stock. Simemr uncovered until corn is tender,
about 10 to  15 minutes. If seasoning with miso instead of salt, mix
miso with 3  to 4 tablespoons of hot stock in a small bowl or cup, then
add miso  mixture back into chowder; stir to blend. To serve, garnish
with a  tablespoon of salsa or chpped roasted red peppers, or a
teaspoon of a  fresh herb or pesto. Serves 6.  Variation: Use 3 cups
chopped onions instead of leeks, and make stock  with 1 chopped onion.,
1 chopped celery stalk, a few sprigs parsley  and the corncobs.  Per
serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod;
Source: Vegetarian Times, Jan 94/MM by DEEANNE  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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