Corn chowder for 2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Corn (2 small cobs or canned |
| 1 | small | Onion, coarsely chopped |
| 1 | small | Potato, cubed |
| 2 | teaspoons | Butter or oil |
| 1 | pinch | Paprika |
| ¼ | teaspoon | Kelp powder (sub. salt?) |
| 1 | pinch | Pepper |
| 2 | tablespoons | Water |
| 1 | cup | Milk |
| ¼ | teaspoon | Honey |
| ½ | small | Bay leaf |
Directions
With a sharp knife, make a deep cut down the center of each row of kernels. Cut the kernels off the cobs into a large bowl. Scrape the cobs to get all the corn pulp and milk into the bowl. (Chop or mash canned or frozen corn.)
In saucepan, lightly saute onions and potatoes in butter until lightly browned (about 10 min). Add paprika, kelp (salt?), pepper and water.
Cover and simmer 8 min.
Add corn, milk, honey and bay leaf. Simmer gently 20 min. Remove bay leaf.
2 servings, each (estimated) 1½ starch exchange, 1 fat, ½ milk Source: Low-Cost Natural Foods, Rodale Press Received on the cooking echo Aug 93, tested by Elizabeth Rodier