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Jim Coleman Recipes

Fresh Vegetable Chowder

For this recipe you will need:

  • 2 tablespoons olive oil
  • 2 slices of onion
  • 2 cups fresh or frozen corn kernels
  • 1 cup diced potatoes
  • 1 cup chopped celery
  • 1 tablespoon minced parsley
  • 2 cups hot water
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon sage
  • 1 bay leaf
  • 3 tablespoons flour mixed with ¼ cup cold milk
  • 2 cups scalded milk

Place the olive oil in a heavy saucepan and brown the onion in the oil, stirring frequently.

Add the corn, potatoes, celery, parsley, water and seasonings. Cover, and simmer over low heat until the potatoes are tender.

Stir in the flour and milk mixture, and when it is incorporated add the scalded milk. Cook until slightly thickened.

Remove from the heat, discard the bay leaf, and divide among soup bowls.

This recipe will serve 4 people.

©2005 WHYY