Creamy Corn Chowder Cozy up with corn chowder on a cold day! There's nothing like a hot bowl of sweet, creamy corn to satisfy your taste buds, fill you up, and keep you going throughout the winter. Corn is high in B1, B5 and C vitamins, folic acid, and fiber. Cooked or raw, this grain is a surprising source of protein and low in fat and calories. Ingredients: 1 Tbs. olive oil (or broth, for no fat) 1 small onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 1 clove garlic, minced 2 ½ cups water 2 cubes vegetable bouillon 2 cups corn 2 cups soymilk 1 Tbs. flour 1 tsp. dried parsley 1 tsp. garlic powder 1 tsp. salt 1 tsp. pepper Directions: Heat oil (or broth) in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden and stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat; stir in bouillon, and reduce heat to medium. When bouillon cubes dissolve, add corn and the vegetables from the skillet; cook until vegetables are tender (add more water, if necessary). Reduce heat to low, and pour in 1 cup of soymilk; stir soup well, then stir in remaining soymilk; quickly whisk in flour; stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
(`´·.¸ ¸.·´´) «´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 -~----------~----~----~----~------~----~------~--~---
