- 5
Ingredients
- 1 large onions -- chopped
- 1 large celery stalk -- chopped
- 1/3 cup chopped red pepper
- 1 1/2 teaspoons tub style canola margarine
- 1 Tablespoon flour
- 1 large carrot -- diced
- 2 1/4 cups diced boiling potatoes
- 1/2 cup shredded green cabbage or cauliflower florets
- 2 large bay leaves
- 1 cup frozen white corn kernels -- divided
- 1/4 cup chopped fresh scallion or chives
- 2 cups milk
- salt and pepper -- to taste
Preparation
Step 1
In a large heavy pot, combine the onions, celery, red pepper, and margarine. Cook over medium-high heat, stirring frequently, for 3 to 4 minutes, or until the onions are limp.
Stir in the flour. Cook, stirring, for 30 seconds longer. Gradually, add the broth, stirring vigorously, until mixture is well blended and smooth. Add the carrots, potatoes, cabbage or cauliflower, bay leaves and marjoram. Bring to a boil, stirring occasionally.
Cover, reduce the heat and simmer for 5 minutes. Stir in 1/2 cup of the corn. Continue to simmer, stirring occasionally, for 6 to 7 minutes longer or until the vegetables are cooked through. Remove and discard bay leaves.
Scoop out 1 cup of the vegetables and 1/3 cup of the broth and blend with 1/2 cup corn. Puree until smooth and then add to the pan. Stir in scallions and simmer for 2 minutes. Stir in the milk and heat, but do not boil.