Fried Chicken without Skin Lowfat Cheese Souffles
Grilled Chicken Breast Lowfat Creamy Corn Chowder

Lemon Garlic Chicken

Pollo Di Tonnato

Quick and Easy Yield: 8 Cups

The combination of fresh ginger and bay leaf gives this chowder a lingering tangy flavor that is pungent but softer than the addition of hot peppers. The chopped red tomato, green scallions and yellow corn create a lovely color presentation in the white soup.

4 cups (5-6 ears) cooked corn kernels
2 cups vegetable broth (I use organic)
2 tablespoons finely diced ginger
1 cup diced red onion
1 dried bay leaf (2, if freshly picked from the tree)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour mixed with 1/3 cup cool water
2 cups fat free half-and- half
Seeded and coarsely chopped plum tomatoes to top each serving
Chopped chives or scallion greens to top each serving

1. Combine the vegetable broth, ginger, onion, bay leaf, salt and pepper in a pot and bring to a boil. Reduce heat to medium. Cover and boil gently 10 minutes. Stir in the corn.
2. Combine the flour with the water and stir into the soup. Slowly stir in the half-and-half, cooking until soup has thickened. 3. Ladle into bowls and sprinkle the chopped tomatoes and chives (scallion greens) on top.

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Food Protection Manager Certification Examination Exp. 9/14/2015