How To make Lima Bean, Leek and Corn Chowder
BEANS:
2 c Dry lima beans -- soaked 2 to
-4 hours 4 c water
1 Sprig fresh rosemary OR
1/4 ts Dried rosemary
:
STOCK 3 md Leeks
8 c :
water
5 Ears of corn (4 to 5 cups
-corn kernels) Sprig fresh rosemary OR 1/4 ts Dried rosemary
3 tb White miso or salt to taste
Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil
over medium heat.Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.Stir occasionally. Add more water if needed to cover beans as they cook. Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light
green leek into 1/2-inch pieces; set aside. Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops.Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simemr for about 20 minutes. Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops. In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinchof salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally. Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simemr uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend. To serve, garnish with a tablespoon of salsa or chpped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6. Variation: Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the corncobs. Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod; 11 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
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Pati Jinich - Corn Soup with Queso
Pati recreates a corn soup she first tried in Tlaxiaco, Oaxaca. It's packed with crunchy sweet corn, the broth takes on the flavor of the epazote, there's a little kick from the serrano, and the cubes of queso fresco have a nice firm cheesy bite. Her recipe is available in English and Spanish, see below for links...
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Potato Corn Chowder - 8:39
Curried Chickpea Lettuce Cup - 28:52
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Delicious Ham and Beans Soup /stovetop
Hello guys welcome back to my channel. Today we are going to make a delicious Ham and Beans Soup/Stovetop. Winter is here it means it's a soup season. Hope you guys like this recipe and thank you for watching.
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INGREDIENTS
tomatoes crushed large can Great Value 1.36
ground turkey 1 lb FESTIVE frozen 2.54
1 gouda Great Value small block 2
1 onion brown WC 0.37
celery Wholesome Choice 0.89
rice 1 lb 0.82
pinto beans dry 1 lb Great Value 1
eggs 6 1.36
corn tortillas 30 Great Value 2.34
muffins great value 1.42
peanut butter DOLLAR TREE 1.25
potatoes .39 wholesome choice 0.24
avocado 1 0.68
pasta - garden rotini - Great Value 0.92
corn muffin mix - JIFFY 0.47
2 tomatoes .69 per pound 0.69
1 can cream style corn 0.58
sour cream - Great Value small container 1.16
1 jalapeno 0.08
1 zucchini 0.52
corn on the cob 1 ear 0.5
2 apples honey crisp .69 0.61
1 can tomatoes small can diced 0.88
TOTAL 22.68
Marinara
1 can of diced tomatoes
1/2 stalk celery diced
1/3 cup chopped onion
Garlic powder
Trader Joe’s Italian Seasoning (has
Red pepper flakes to desired level of heat
Pinch of sugar
Salt to taste
Olive oil
Simmer for at least an hour, adding the reserved pasta sauce when needed to thin out sauce.
Top noodles with marinara and chopped fresh Italian parsley
Pasta Salad Dressing
¼ cup olive oil
1/8 c red wine vinegar or other vinegar of choice
½ teaspoon basil
½ teaspoon dried oregano
dash of garlic powder
dash salt
dash pepper
• I added an extra dash of vinegar on my salad at the end because I love the acidity
PASTA SALAD
chopped Italian parsley
cubed gouda
diced tomato
chopped roasted tomatoes
diced zucchini
DICED CELERY
CHILI
3/4 c diced celery
5 cups pinto beans
1 pound ground turkey
1 large can crushed tomatoes
3 tbsp chili powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon ground oregano
chicken bouillon powder to taste
*1/8 teaspoon chipotle powder (optional)
*2 bay leaves (optional)
3 cups water (or fill tomato can full of water=3 cups)
sauté celery and onions until soft. Remove from pan. Brown ground turkey, drain fat. add remaining ingredients. simmer for at least 2-3 hours or in crock pot on low.
Top with cheddar, sour cream and crispy tortilla strips.
For a richer chili, add one carton of chicken broth as well as a tablespoon of the chicken bouillon ( to taste). This chili makes a lot of servings and will probably feed two people for 3-4 meals. If you are feeding a larger family you can triple this recipe, but omit doubling the meat for every second person.
Leftovers= 1 cup dry rice, 3 stalks celery, 13 corn tortilla shells, 1/3 can cream style corn
MENU
BREAKFAST
1- 2 scrambled eggs with 2 tortillas
2 english muffin with eggs, gouda and sun dried tomato
2 avocado muffin
1 egg muffin with gouda
1 muffin with peanut butter
LUNCH
2 chilis
1 avocado english muffin ( I also ate the zucchini with marinara)
1 soup with cream style corn, potatos, onions
1 pasta with homemade marinara
1 bowl with rice beans tortillas, corn and corn bread
1 pasta salad with zucchini, tomatoes, celery and vinaigrette
DINNER
1 pasta with marinara and zucchini
2 chili with cheese and tortillas
1 gouda quesadilla with rice and sour cream and beans
1 soup with cream style corn, potato, onions, celery and corn bread
1 pasta salad with zucchini, tomatoes, celery and vinagrette- and corn fritters
1 bowl with rice beans tortillas, grilled zucchini and chili tortilla chips
SNACKS
chips and guac
apple with cheese cubes
apples with peanut butter
celery with peanut butter