Simmer 5 ears of corn 10 minutes. Remove from the pot, strain and save the cooking water. Cut the kernels off the cob and set them aside. If you want, to make this a more traditional 'chowder' you can simmer the potatoes* now in the corn water, mash and add them and the water later.
Sauté the longer cooking, sliced-chopped vegetables in 2T EVOO:
2 big carrots
4 stalks celery
3/4 lg. onion
3 lg. cloves garlic
Simmer these covered, for 10-15 minutes adding a little of the corn water when needed. Meanwhile, slice-chop the vegetables that require less cooking time, then add them to the pot:
1/3 lg. head of green cabbage
6 small Yukon gold potatoes*
celery tops
1/4 lg. onion
2 lg. cloves garlic
2 mini peppers
3 bay leaves
corn cut off the cobs
1t fresh ground black pepper
1T Better Than Bouillon - vegetable
1t Arizona Smoked Garlic Chipotle seasoning
Simmer this together with the corn water for 20 minutes, adding more water or vegetable broth if needed.
As is, this is a great, healthy, clear broth, vegetable soup. However, you could add a can of a cream-based soup now, if you prefer your chowder that way. . .Lin
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