good to go roasted corn chowder
 
6 Tbsp  canola oil
1-1/2 cup  onion, diced small
2 clove  garlic, minced
1-1/2 cup  celery, diced small
3/4 cup  green bell pepper, diced small
3/4 cup  red bell pepper, diced small
3 oz.  tomato paste (1/2 small can)
6 oz.  all-purpose flour (about 1-1/2 cups)
2 quart  chicken stock, low fat, low sodium
2 lb.  roasted corn kernels (see note)
2 lb.  russet potatoes, peeled, medium dice, reserved in water
1/3 cup  sun-dried tomatoes, diced small
1 Tbsp  thyme leaves, fresh or dried
3   bay leaves
3 cup  skim milk
1 cup  heavy cream
1 tsp  salt
1 tsp  white pepper
4 Tbsp  worcestershire sauce
1 Tbsp  tabasco
 
measure and prepare first 14 ingredients. heat a 7-quart, heavy-gauge pot. 
add canola oil and saute onions until translucent. add garlic, celery and 
bell peppers, sauteing until heated through. add tomato paste and pincer 
(on high heat, stirring constantly until mixture browns). turn off heat 
and stir in flour until fully incorporated (about 5 minutes). place pot 
back on heat and whisk in hot chicken stock. bring to a boil; reduce heat 
and add bay leaves, thyme, potatoes, corn and sun-dried tomatoes. simmer 
about 1 hour until potatoes are tender. remove bay leaves. add hot skim 
milk and cream. adjust seasonings with salt, white pepper, worcestershire 
sauce, tabasco or chili pepper water. makes sixteen 12-ounce servings. 
 
note: to roast corn, spray corn with nonstick cooking spray and toss with 
salt and pepper. place on sprayed cookie sheet and roast at 375 degrees 
for 30 minutes. puree 3/4 of cooled corn in a food processor; reserve with 
remaining kernels. 
 
approximate nutritional analysis per serving: 290 calories, 10 grams total 
fat, 21 milligrams cholesterol, 425 milligrams sodium. 
 
from: calvin y. konno (cyko...@kahala.net) 
newsgroups: alt.cooking-chien 
 
-- 
 
(ID: 75782) Mirror: rec.food.recipes: Tue, Oct 12, 2004


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