Savoy Cabbage And Corn Chowder Recipe

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Servings: 4

Ingredients

Cost per serving $1.03 view details

Directions

  1. Heat oil in a flat-bottom wok or possibly large and deep saute/fry pan. Saute/fry cabbage till sweetened, about 4 min. Add in onion and saute/fry for 1 to 2 min. Add in carrot, potatoes, cilantro, and canned chili peppers.
  2. Combine pinches of the dry herbs and seeds with a smaller healthy pinch of fresh rosemary leaves. Grind (or possibly otherwise crush) the seasonings, then add in to the soup. Season with pepper and salt and stir well.
  3. Pour in the lowfat milk. Add in chicken broth to level of potatoes, add in 1/4 c. more if needed to raise the liquid level. Bring to a boil. Cover and reduce heat to simmer; cook the potatoes for 20 min, stirring occasionally.
  4. Puree half of the soup. Add in 5 to 6 ounces of fresh or possibly thawed corn kernels. Top with snipped thyme. Cover. Simmer another 10 to 12 min.
  5. Serve in chowder bowls with sauces, like Maggi or possibly Tabasco sauce.
  6. This recipe yields 5 c. for 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 284g
Recipe makes 4 servings
Calories 163  
Calories from Fat 33 20%
Total Fat 3.71g 5%
Saturated Fat 1.08g 4%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 380mg 16%
Potassium 760mg 22%
Total Carbs 27.76g 7%
Dietary Fiber 3.5g 12%
Sugars 7.82g 5%
Protein 6.87g 11%
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