Soup is one of my family's favorite meals, and my son Will especially loves corn chowder. When you hear "chowder" you think heavy cream and therefore, calories. I have a recipe, which is modified from some different corn chowder recipes, that gives you the creaminess of a chowder but with less calories. The delicious vegetables also give some contrast to the creamy corn.
RECIPE:
Creamy Corn and Vegetable Chowder
16 oz frozen corn (completely thawed) or fresh corn
2 cups nonfat or low-fat milk
1 Tbs olive oil
2 garlic cloves (sliced thinly or minced)
1 bell pepper (red adds some beautiful color)
1 yellow onion, diced
1 zucchini, diced
4 slices Canadian bacon, diced (can be omitted to keep as a vegetarian soup)
1/4 fresh jalapeno, diced with seeds removed (Optional -- depending on how much spice you like)
2 cups chicken or vegetable broth
1 tsp fresh thyme, chopped
1 can cream style corn
Salt and pepper to taste
Splash of Worcester sauce
1/2 cup of basil cut into ribbons
Shredded cheese (optional)
From the frozen corn that has been thawed, measure 1 cup of corn, and set aside. Put the remaining frozen corn and milk in a blender and blend until smooth. Reserve this mixture for later in the recipe.
Heat the olive oil over medium high heat in a large soup pot or dutch oven. Once the oil is heated, add the garlic, bell pepper, onion, zucchini, Canadian bacon, and jalapeno. Sautee the vegetables and bacon until they are tender, about 5 minutes. Add the reserved 1 cup of frozen corn, the can of cream style corn, thyme and 2 cups of broth. Bring the soup to a boil. Reduce heat, and add the pureed corn/milk mixture. Season with the basil, Worcester sauce and salt and pepper to taste. Allow to simmer for 10 to 15 minutes. Serve with warm bread and sprinkle with shredded cheese on top.
What I love about this recipe is the creaminess of the corn, the crunch of the veggies, and the little kick from the jalapeno. As a note, last night I didn't anticipate such a spicy pepper, and found my soup slightly too hot for my kids. I added 2 Tbs of sugar and another splash of milk, and that cut down some of the spiciness.
I am looking forward to trying a new twist in the summer, when fresh corn is plentiful, as I think grilled corn in place of the frozen corn could be delicious. Also, other vegetables could be added like carrots, tomatoes, or potatoes. You can definitely make this your own.
In the picture above, you see one of the best gifts I have received in the last several years: my Le Creuset cast iron enamel dutch oven. Many batches of soups and chili have been made as well as oven meals like roasted chicken and pot roast. If you don't have one, it would be a great investment for your kitchen.
RECIPE:
Creamy Corn and Vegetable Chowder
16 oz frozen corn (completely thawed) or fresh corn
2 cups nonfat or low-fat milk
1 Tbs olive oil
2 garlic cloves (sliced thinly or minced)
1 bell pepper (red adds some beautiful color)
1 yellow onion, diced
1 zucchini, diced
4 slices Canadian bacon, diced (can be omitted to keep as a vegetarian soup)
1/4 fresh jalapeno, diced with seeds removed (Optional -- depending on how much spice you like)
2 cups chicken or vegetable broth
1 tsp fresh thyme, chopped
1 can cream style corn
Salt and pepper to taste
Splash of Worcester sauce
1/2 cup of basil cut into ribbons
Shredded cheese (optional)
From the frozen corn that has been thawed, measure 1 cup of corn, and set aside. Put the remaining frozen corn and milk in a blender and blend until smooth. Reserve this mixture for later in the recipe.
Heat the olive oil over medium high heat in a large soup pot or dutch oven. Once the oil is heated, add the garlic, bell pepper, onion, zucchini, Canadian bacon, and jalapeno. Sautee the vegetables and bacon until they are tender, about 5 minutes. Add the reserved 1 cup of frozen corn, the can of cream style corn, thyme and 2 cups of broth. Bring the soup to a boil. Reduce heat, and add the pureed corn/milk mixture. Season with the basil, Worcester sauce and salt and pepper to taste. Allow to simmer for 10 to 15 minutes. Serve with warm bread and sprinkle with shredded cheese on top.
What I love about this recipe is the creaminess of the corn, the crunch of the veggies, and the little kick from the jalapeno. As a note, last night I didn't anticipate such a spicy pepper, and found my soup slightly too hot for my kids. I added 2 Tbs of sugar and another splash of milk, and that cut down some of the spiciness.
I am looking forward to trying a new twist in the summer, when fresh corn is plentiful, as I think grilled corn in place of the frozen corn could be delicious. Also, other vegetables could be added like carrots, tomatoes, or potatoes. You can definitely make this your own.
In the picture above, you see one of the best gifts I have received in the last several years: my Le Creuset cast iron enamel dutch oven. Many batches of soups and chili have been made as well as oven meals like roasted chicken and pot roast. If you don't have one, it would be a great investment for your kitchen.
I made this soup last weekend (when it was actually chilly in Dallas) and it was wonderful! It made a ton, so I siphoned off several servings and put them in the freezer. Should make for a nice dinner if it ever gets cold in Dallas again!
ReplyDeleteKEW