Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Savoy cabbage -- 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)

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