KitchenAid KFP600 Instruction Manual - Page 47
Calico Corn Chowder
UPC - 050946418070
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ķĸ CሑAሑLIሑCOሑሑ COሑRᇺNሑCሑHሑOሑ WሑDሑ ER 1 clove garlic 1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes 1 medium carrot, cut in 21/2-inch pieces 3 cups water 1-2 teaspoons dried marjoram 1 teaspoon seasoned salt 1/4 teaspoon black pepper 11/2 cups skim or low-fat milk 2 tablespoons all-purpose flour Position multipurpose blade in work bowl. Add garlic, onion, and celery. Process to finely chop, about 5 seconds. Heat oil in large saucepan or Dutch oven over medium-high heat, until oil sizzles. Add garlic, onion, and celery. Cook for 2 to 3 minutes, until crisp-tender. Add corn to work bowl. Process to partially puree, about 5 seconds. Remove to saucepan, using rubber scraper, if necessary. Exchange multipurpose blade for 4 mm shredding disc. Add potatoes, cut to fit feed tube, and carrot. Process to shred. Add to saucepan. Add water, marjoram, seasoned salt, and pepper. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 15 minutes, until vegetables are tender. In small mixing bowl, combine milk and flour. Add to saucepan. Stir to mix. Heat to boiling. Cook for 1 minute. Yield: 7 cups (7 1-cup servings). Per serving: About 122 cal, 4 g pro, 23 g car, 2 g fat, 1 mg chol, 345 mg sod. 47