Corned Beef and Corn Chowder soups POINTS® Value: 4 Servings: 6 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy Corned beef has so much flavor that a little bit goes a long way. Use some of your St. Patrick*s Day leftovers to give this chowder a full, hearty flavor. Ingredients 1 sprays cooking spray 1 medium onion(s), diced 1 Tbsp thyme, fresh, chopped 4 oz lean corned beef, diced (about 1 cup) 10 oz frozen corn kernels 45 fl oz canned cream of potato soup, made with fat-free milk 1/8 tsp black pepper, or to taste Instructions Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more. Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving. Notes Fennel seed, which tastes faintly of caraway seed and licorice, is a wonderful complement to corned beef. Give it a try in this recipe by adding 1/2 teaspoon of fennel seed with the potato soup and reducing the thyme to 1/2 tablespoon.
Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
