| 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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