Contributed by Angela Cleveland (adapted from www.recipesource.com)

Ingredients

2 C Savoy cabbage -- shredded
2 tsp Peanut oil
2 Tbs minced Red onion
¼ C diced Carrot
2 ½ C new Potatoes -- cut in 1/2" Cubes
2 Tbs hopped Cilantro
2 Tbs Green chili pepper -- diced
1/4 tsp Fennel seed
1/8 tsp Dill weed
1/8 tsp Coriander seed
1/8 tsp Celery salt
pinch Rosemary
¼ tsp Freshly ground black pepper
½ tsp Salt
1 ½ C 2% low-fat milk
½ C Vegetable or Chicken broth
5 oz Corn kernels
½ tsp Fresh thyme -- garnish

Instructions

Heat oil in a flat bottom wok or large and deep saute pan. Saute cabbage for approximately 5 minutes. Add onion and saute for 1-2 minutes. Add carrot, potatoes, cilantro, and canned chili peppers. Combine pinches of the dried herbs and seeds with a smaller pinch of fresh rosemary leaves. Grind (or otherwise crush) the seasonings, then add to the soup. Season with pepper and salt and stir well. Pour in the milk. Add the broth to the level of potatoes; add 1/4 C more if needed to raise the liquid level. Bring to a boil. Cover and reduce heat to simmer; cook the potatoes for 20 minutes, stirring occasionally. Puree half of the soup. Add 5 to 6 ounces of fresh or thawed corn kernels. Top with snipped thyme. Cover. Simmer another 10 to 12 minutes. Serve in chowder bowls with sauces, like Tabasco sauce.

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