Try this Savoy Cabbage and Corn Chowder recipe, or contribute your own.
Suggest a better descriptionHeat oil in a flat bottom wok or large and deep saute pan. Saute cabbage until sweetened, about 4 minutes. Add onion and saute for 1-2 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 1/4 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 MC-Recipe Digest V1 #169 Date: Fri, 26 Jul 1996 13:54:28 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 55 | ||
Calories from Fat: 25 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.6mg | 1 % | |
Potassium 121.9mg | 3 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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