Corn and Potato Chowder
- Makes : about 1 1/2 quarts
- Servings : 3-4
This warming chowder is "comfort food" at its finest.
- 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
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.
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.
Table for Two
Reprinted with permission from the author, Jo Stepaniak.
Photograph © Wanda Embar.