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Reprinted with permission from the author, Jo Stepaniak.
Corn & Potato Chowder (p. 81)
This warming chowder is "comfort food"
at its finest.
Ingredients
- 3 medium potatoes, peeled and diced
- 1 1/2 cups water
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 stalk celery, diced
- 1 medium carrot, pared and chopped
- 1 small red bell pepper, finely chopped
- 1/2 teaspoon dried thyme leaves or dried oregano leaves
- 2/3 cup low-fat, non-dairy milk
- 1 cup fresh corn kernels or 1 cup frozen corn kernels,
thawed, or 18-ounce can whole kernel corn, drained
- salt and ground black pepper, to taste
Directions
-
Place the potatoes and water in a 4 1/2-quart
saucepan or Dutch oven, and bring the water to a boil. Reduce the heat to
low, cover the saucepan with a lid, and simmer the potatoes for 20 minutes.
-
Meanwhile, place the oil in a 9-inch or
10-inch skillet, and heat it over medium-high. When the oil is hot, add the
onion, celery, carrot, red bell pepper, and thyme or oregano leaves. Cook,
stirring constantly, until the vegetables are just tender, about 5 to 8
minutes. Remove the skillet from the heat, and set aside.
-
When the potatoes are tender, remove the
saucepan from the heat. Using a slotted spoon, transfer 1 1/2 cups of the
potatoes to a blender. Add the milk to the blender, and process until the
mixture is smooth.
-
Pour the blended mixture into the saucepan
containing the remaining potatoes and their cooking liquid. Stir in the corn
and the reserved cooked vegetables (from step #2).
-
Place the saucepan over medium heat, and warm
the soup through before serving it, about 5 to 10 minutes. Serve hot.
Yield: about 1 1/2 quarts (3 to 4 servings)
The Cook's Secrets:
If you have fresh herbs available, use 2
teaspoons chopped fresh herbs in place of the dry herbs, and add them along with
the corn.
Nutritional Information
Per serving: Calories: 188, Protein: 3 gm, Fat: 2 gm,
Carbohydrate: 39 gm.
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