Savoy Cabbage And Corn Chowder Recipes

Steps:

• Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
• Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
• Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
• Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Steps:

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

Steps:

• In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.