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Title: Roasted Garlic, Herb & Potato Chowder
Categories: Herb Soup
Yield: 6 Servings
| 1 | Head of garlic | |
| 1 | tb | Olive oil |
| 1 | md | Yellow onion; diced |
| 1 | Sweet red bell pepper; diced | |
| 1 | lg | Celery stalk; chopped |
| 4 | c | Water |
| 2 | c | Potato; diced |
| 1 | lg | Carrot; peeled & diced |
| 1 | ts | Dried thyme |
| 1 | ts | Salt |
| 1/2 | ts | Freshly milled black pepper |
| 1 1/2 | c | Corn kernels; fresh or froze |
| 3 | tb | Fresh parsley; chopped |
| 2 | tb | Fresh basil or dill; chopped |
| 1 1/2 | c | Milk |
Roasted garlic imbues this hearty chowder with a lingering aromatic nuance. The word "chowder" comes from the French term "chaudier", which means "cauldron" or "kettle".
DIRECTIONS:
Preheat the oven to 350øF. Wrap the head of garlic in aluminum foil and place in the oven. Bake for 30 minutes, or until tender. Remove the garlic from the oven and unwrap; let it cool to room temperature. Peel the skin from 4 to 6 cloves and mince them; save the rest for another use.
In a large saucepan, heat the oil. Add the onion, bell pepper, celery and garlic, and saute for 5 minutes. Stir in the water, potatoes, carrot, thyme, salt and pepper, and bring to a simmer. Cook, covered, stirring occasionally, for 20 minutes, or until the potatoes are tender. Stir in the corn and fresh herbs and cook for 7 minutes longer. Stir in the milk, heat to a gentle simmer, and remove the pan from the heat.
To thicken the chowder, mash the potatoes against the side of the pan with the back of a spoon. Let it stand for about 5 minutes before serving. Ladle the chowder into warm bowls and serve with warm French bread.
Makes about 6 to 8 servings. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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