Savoy Cabbage and Corn Chowder

“This soup recipe came out of some leftovers in my fridge. I think it worked out rather well and is a different twist on the ordinary corn chowder. It's healthy too! There's no oil involved and you can use skim milk.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
  2. Simmer until potatoes are cooked.
  3. Puree 1/2 the soup.
  4. Add corn and milk.
  5. Cook for a couple minutes, until corn is cooked and soup is heated through.
  6. Top with some freshly picked thyme and serve with a salad or fresh biscuits.

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