shredded 2 ts Peanut oil 2 tb Minced red onion 1/4 c Diced carrot 2 1/2 c New potatoes :
cut in 1/2" Cubes 2 tb Chopped cilantro 2 tb Green chili pepper -- diced 1/4 ts Fennel seed 1/8 ts Dill weed 1/8 ts Coriander seed 1/8 ts Celery salt pn Rosemary 1/4 ts Freshly ground black pepper 1/2 ts Salt 1 1/2 c 2% low-fat milk 1/2 c Fat-free chicken broth
Low salt 5 oz Corn kernels 1/2 ts Fresh thyme :
garnish Heat 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. Recipe By : Pat Hanneman, Riverside, CA 1996 From: Garthe@netcom.Com (Garthe Nelson)