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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Fall Harvest Chowder

Vegetable-6137
Ingredients  
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
  cayenne to taste
  kosher salt and freshly ground pepper to taste
1 bunch green onion, sliced small
 

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

Look for "Fresh from Florida" ingredients at your grocery store.

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