Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Fall Harvest Chowder
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Vegetable-6137
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Ingredients |
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Amount |
Ingredient |
1 teaspoon |
olive oil |
2 teaspoons |
cooking sherry (or white wine) |
1 cup |
onion, chopped |
1 1/2 tablespoons |
fresh garlic, chopped |
1 cup |
carrot, sliced |
2 stalks |
celery, sliced |
2 cups |
potatoes, cubed |
1 tablespoon |
chopped fresh thyme, or 1 teaspoon dried |
1 tablespoon |
chopped fresh marjoram, or 1 teaspoon dried |
1 tablespoon |
chopped fresh rosemary, or 1 teaspoon dried |
1 |
bay leaf |
2 cups |
low-sodium vegetable broth |
1 cup |
fresh corn kernels |
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cayenne to taste |
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kosher salt and freshly ground pepper to taste |
1 bunch |
green onion, sliced small |
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Preparation
Heat oil in large heavy saucepan. Add onion and sauté 5 minutes. Add garlic, carrots, corn, celery, bay leaf, sherry, potatoes, herbs and vegetable broth. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potatoes are tender. Simmer for 3 more minutes or until corn is tender. Discard bay leaf. Purée 1 cup soup in blender and return to pot. Season with cayenne, salt and pepper. Garnish with sliced green onion.
Yield
4 servings
Nutritional Value Per Serving
Calories 269; Total Fat 3g; Cholesterol 0mg; Sodium 82mg; Total Carbohydrates 59g; Protein 8g
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Look for "Fresh from Florida" ingredients at your grocery store.
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