Savoy Cabbage and Corn Chowder
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Description:
This savory and hearty soup recipe was born out of a stroke of culinary creativity, utilizing the remnants of ingredients found lingering in the fridge. It’s a delightful departure from the traditional corn chowder, boasting a unique twist that’s sure to tantalize your taste buds. What’s more, it’s not only delicious but also packs a punch of healthiness, as it’s prepared without the use of oil, and you have the option to opt for skim milk, making it a guilt-free indulgence.
Recipe Category: Chowders
Keywords: One Dish Meal, Corn, Vegetable, Less than 60 Minutes, Stove Top, Easy, Inexpensive
Nutritional Information (Per Serving):
- Calories: 185.4
- Fat Content: 3.1g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 8.5mg
- Sodium Content: 58.8mg
- Carbohydrate Content: 36.3g
- Fiber Content: 4.9g
- Sugar Content: 3.9g
- Protein Content: 6.2g
Servings: 4
Ingredients:
- 1/2 Savoy cabbage
- 1/2 red onion
- 1/2 carrot
- 2 potatoes
- 1 red chili pepper
- 2 tablespoons fresh coriander
- 1 cup corn
- 1 celery stalk
- 1 teaspoon dried rosemary
- 1 cup milk
- Boiling water
- Fresh thyme, for garnish
- Salt and pepper to taste
- Bouillon powder (vegetable or chicken), to taste
Instructions:
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Begin by preparing your vegetables. Thinly slice the Savoy cabbage, red onion, carrot, potatoes, and celery. Remove the seeds from the red chili pepper and finely chop it. Roughly chop the fresh coriander.
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In a large saucepan, combine the prepared vegetables (excluding the corn), along with the dried rosemary and a sprinkle of bouillon powder. Add enough boiling water to cover the vegetables, ensuring they are submerged.
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Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow it to cook until the potatoes are tender, typically taking around 15-20 minutes.
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Once the potatoes are cooked through, carefully transfer half of the soup mixture to a blender or food processor. Blend until smooth, creating a creamy base for your chowder.
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Return the pureed soup back to the saucepan with the remaining chunky soup mixture. Stir in the corn kernels and pour in the milk, adjusting the heat to maintain a gentle simmer.
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Allow the chowder to cook for an additional couple of minutes, ensuring the corn is heated through and the flavors meld together beautifully. Season with salt and pepper to taste.
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To serve, ladle the piping hot chowder into bowls and garnish each portion with a sprig of freshly picked thyme for a burst of aromatic flavor.
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Accompany your delectable Savoy Cabbage and Corn Chowder with a crisp salad or some freshly baked biscuits for a satisfying meal that’s sure to warm both body and soul.
This recipe yields a comforting and nutritious dish that’s perfect for any occasion, whether you’re seeking a quick weeknight dinner or a cozy weekend meal. Enjoy the wholesome goodness of this delightful Savoy Cabbage and Corn Chowder with loved ones, and relish in its comforting flavors.
