| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
Hot and spi, Soups and s |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lb |
Fresh corn kernels scraped from cob OR frozen corn can be substituted |
| 2 |
c |
Onion; diced |
| 1 |
c |
Carrots; diced |
| 1 |
c |
Celery; diced |
| 1 |
|
Red bell pepper; finely diced |
| 3 |
|
Serrano peppers (with seeds); chopped |
| 1 |
tb |
Salt |
| 1 |
tb |
Fennel seed |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Dried Italian seasoning |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ground cayenne pepper |
| 1/2 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Ground black pepper |
| 8 |
c |
Low-salt chicken broth |
| 8 |
c |
Cream |
INSTRUCTIONS
Heat olive oil in a large, heavy-bottomed soup pot. Saute corn, onions,
carrots, celery and bell pepper over medium heat for about 20 minutes, or
until soft. Add serrano peppers and all spices. Stir to mix well, and cook
5 minutes longer. Add stock and cream, mix well, reduce heat to low and
simmer, partially covered, for 45 minutes to 1 hour. . Serve hot.
NOTES : Chowder can be made in advance and refrigerated or frozen. Reheat
slowly, over medium-low heat, without bringing mixture to a boil. .
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com .
Recipe by: MIXX Restaurant (Chile Pepper 2/98)
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jan
15, 1998
A Message from our Provider:
“Jesus: the most exciting person in the universe”