Recipe - Savoy Cabbage And Corn Chowder

2 cup Savoy cabbage; shredded
2 teaspoon Peanut oil
2 tablespoon Minced red onion
One fourth cup Diced carrot
2 One half cup New potatoes; cut in 1/2"
cubes
2 tablespoon Chopped cilantro
2 tablespoon Green chili pepper; minced
One fourth teaspoon Fennel seed
1/8 teaspoon Dill weed
1/8 teaspoon Coriander seed
1/8 teaspoon Celery salt
pn Rosemary
One fourth teaspoon Freshly ground black pepper
One half teaspoon Salt
1 One half cup 2% lowfat milk
One half cup Fatfree chicken broth; low
salt
5 ounce Corn kernels
One half teaspoon Fresh thyme; garnish

Heat oil in a flat bottom wok or large and deep saute pan. Saute
cabbage until sweetened, about 4 minutes.
Add onion and saute for 12 minutes. Add carrot, potatoes, cilantro,
and canned chili peppers.
Combine pinches of the dried herbs and seeds with a smaller pinch of
fresh rosemary leaves. Grind (or otherwise crush) the seasonings, then add
to the soup. Season with pepper and salt and stir well.
Pour in the milk. Add chicken broth to level of potatoes, add One fourth cup
more if needed to raise the liquid level. Bring to a boil. Cover and
reduce heat to simmer; cook the potatoes for 20 minutes, stirring
occasionally.
Puree half of the soup. Add 5 to 6 ounces of fresh or thawed corn
kernels. Top with snipped thyme. Cover. Simmer another 10 to 12 minutes.
Serve in chowder bowls with sauces, like Maggi or Tabasco sauce.
Posted to MCRecipe Digest V1 #169

Date: Fri, 26 Jul 1996 13:54:28 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : A thick and creamy potato soup is seasoned with fennel and
cilantro. It's low fat and high fiber. Makes about 5 cups.
Pantry Items: One half small head savoy; 5 thin skinned, small
russets, with peel ; 1 small carrot; corn scraped from 1 roasted
ear. Can be made with skim milk.