Winter is the perfect time for hearty soups.
favorite has been taking the chill off New England winters for centuries—and it has plenty of delicious creaminess without a lot of fat. Paired with biscuits or bread, it makes a satisfying complete meal.
1 potato, peeled and diced
1 medium onion, diced
1 green pepper, diced
2 tablespoons butter
2 tablespoons unbleached flour
2 cups fresh or frozen corn
3 cups lowfat milk
1 teaspoon salt
˝ teaspoon ground black pepper
1. In a large pot over medium heat, sauté the potato, onion, and green pepper in the butter until the onion is soft, about 6 – 8 minutes.
2. Add the flour and mix well. Then add the corn, milk, salt, and black pepper, stirring thoroughly.
3. Turn the heat to low and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the chowder has thickened (do not let it boil). Spoon the chowder into a blender and puree into a thick mixture. (Do this in batches, according to how much hot liquid is recommended for your blender.)
Serves 2 – 3.
Adapted from Foods from Mother Earth, by Maura D. Shaw and Sydna Altschuler Byrne. Copyright (c)1994, Maura D. Shaw and Sydna Altschuler Byrne. Reprinted by permission of Sydna Altschuler Byrne and Maura D. Shaw.
Adapted from Foods from Mother Earth, by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994)