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Corn
Chowder for Two This recipe is from Canadian Living's Best
Vegetarian Dishes, Ballantine Books, copyright Elizabeth Baird and is published
here with her permission. (Note: the web designer has added metric
measurements.)
- 1 tsp (5 ml) olive oil
- 1 small onion,
chopped
- 1 potato, peeled and diced
- 1 stalk celery, chopped
- 1/4
cup (60 ml) diced sweet red pepper
- pinch hot pepper flakes
- 1 cup (240
ml) vegetable stock
- 1/2 cup (120 ml) 1% milk
- 1 can (10 oz or 300 ml)
) creamed corn
- 1/4 cup frozen corn kernels
- 1/4 tsp (2 ml) each salt
and pepper
- 1 tbsp (15 ml) chopped fresh coriander, basil, thyme or
parsley
In heavy saucepan, heat oil over medium heat; cook onion,
potato, celery, red pepper 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
or other herb. Serves 2.
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