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LIMA BEAN, LEEK AND CORN CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups
Vt
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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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