This recipe if from the Fit for Life cookbook and is delicious! Even my mother, who loathes chowders, demands to eat this again.
Ingredients: [‘olive oil’, ‘white onions’, ‘celery’, ‘carrot’, ‘red bell peppers’, ‘potatoes’, ‘ground sage’, ‘water’, ‘light miso’, ‘corn kernels’, ‘green onions’]
Quantity of Ingredients: [“1 tablespoon olive oil”,”2 cups diced white onions or 2 cups diced yellow onions”,”1 1/2 cups diced celery”,”1/2 cup diced carrot”,”3/4 cup diced yellow bell peppers or 3/4 cup diced green bell pepper”,”4 cups peeled and cubed potatoes, 1/2 inch or smaller “,”1/4 teaspoon ground sage”,”8 cups water”,”2 tablespoons light miso or 2 tablespoons vegetable broth”,”3 cups corn kernels (or more)”,”3 tablespoons minced green onions”]
Number of Servings: 8
Steps: [‘Heat oil in soup pot.’, ‘Add onions, celery, carrot and pepper.’, ‘Saute until the veggies begin to soften.’, ‘Add the potatoes and sage.’, ‘Mix the ingredients well and saute another 3 minutes.’, ‘Add water and bring to a boil.’, ‘Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.’, ‘Remove 1/2 cup liquid from the pot and dissolve miso in it.’, ‘(skip that step if you are using vegetable broth).’, ‘Add miso or broth to soup and mix well.’, ‘Cook soup an additional minute, stirring continuously.’, ‘Remove one third of soup with lots of veggies in it and set aside.’, ‘Blend the remaining ingredients until smooth.’, ‘Stir in the reserved soup, corn and green onion.’, ‘Bring soup to a low boil, stirring frequently.’, “Simmer for 10 minutes on low heat, continuing to stir so that soup doesn’t stick to pot.”]