Make this delicious chowder on a weekday, serve it with hot rolls for an easy one-dish meal. Great for leftovers. Toss in potatoes and turkey from your holiday meal.
You can prepare this simple corn and potato chowder in about an hour. Add whole grain rolls, and you have a healthy, hearty, one-dish meal. The flavor is delicious, and it's vegetarian friendly. As with any soup recipe, feel free to experiment and change ingredients to suit your own taste. Soup recipes are very flexible. You can add more or less broth, change the vegetables to use what you have on hand, and try a different kind of cheese. Shredded parmesan cheese would be good here too in place of the blue. Soup is a great use for leftovers. Extra celery, potatoes and corn from a holiday meal can all be tossed in. You can even use vegetables that have already been cooked. Just don't simmer the chowder as long then. Leftover Thanksgiving turkey could be tossed in too.
Fresh corn has the best flavor. Just hold the ear of corn so that one end rests on a cutting board, then slide your knife down from top to bottom all around to remove the kernels. Be careful because kernels are likely to fly all over the kitchen. If you use frozen corn, you can toss it in the pot directly from the freezer. The best tasting canned corn is organic, preferably the white type. Any old potato will do. Plain white Idaho potatoes are good. Yukon Gold will add a bit of color. Enjoy.
Corn & Potato Chowder
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 2 celery stalks, finely chopped
- 1 ½ cups sliced mushrooms
- 3 medium potatoes chopped
- 1 ½ cups corn kernels (fresh, frozen or canned)
- Rosemary to taste (fresh or dried)
- Salt and pepper
- 3 tablespoons vermouth (or white wine)
- 32 ounces broth (chicken or vegetable)
- 1 cup milk (regular or soy)
- ½ cup cream
- ¼ cup blue cheese
Directions:
- Chop onion and garlic and sauté in olive oil over medium heat. Be careful not to burn garlic.
- When onions are soft, add celery, mushrooms and potatoes and corn.
- Season with rosemary, salt and pepper. If using fresh rosemary, remove from stalks and chop. Stir well to distribute seasonings.
- Add vermouth and broth. Bring to boil, then reduce to simmer.
- Add milk and cream. Keep on low simmer for 30 minutes or until potatoes are cooked through.
- Add blue cheese and stir until well incorporated. Taste and re-season if necessary.
Makes 4 servings.
Nutritional analysis:
- Calories 276
- Calories from Fat 158
- Total Fat 17.5g
- Saturated Fat 5.0g
- Cholesterol 17mg
- Sodium 895mg
- Total Carbohydrates 20.2g
- Dietary Fiber 2.4g
- Sugars 6.9g
- Protein 11.7g
- Vitamin A 8% (based on a 2,000 calorie a day diet)
- Vitamin C 12%
- Calcium 14%
- Iron 7%
