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Corn Chowder for
TwoThis recipe is from Canadian Living's Best
Vegetarian Dishes, Ballantine Books, copyright Elizabeth Baird and is published
here with her permission:
- 1 tsp olive
oil
- 1 small onion, chopped
- 1 potato, peeled and diced
- 1 stalk
celery, chopped
- 1/4 cup diced sweet red pepper
- pinch hot pepper
flakes
- 1 cup vegetable stock
- 1/2 cup 1% milk
- 1 can (10 oz)
creamed corn
- 1/4 cup frozen corn kernels
- 1/4 tsp each salt and
pepper
- 1 tbsp chopped fresh coriander, basil, thyme or
parsley
In heavy saucepan, heat oil over medium heat; cook onion,
potato, celery, red peper and hot pepper flakes, stirring often, for 5
minutes.
Pour in stock and bring to boil;
reduce heat and simmer, covered, for 10 minutes or until potato is
tender.
Add milk, creamed corn, frozen
corn, salt and pepper; heat gently until steaming. Ladle into bowls; sprinkle
with coriander. Makes 2 servings.
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