FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

POTATO CORN CHOWDER

Fresh Choices, by Rochelle Davis, David Joachim

Makes 4 to 6 servings


This thick soup tastes rich and luscious even though it uses reduced-fat milk and just a smidgen of butter. The secret is the cornmeal used for thickening, which boosts the corn flavor and creates a creamy texture similar to that of polenta.


• 2 teaspoons organic butter
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 organic red bell pepper, seeded and chopped
• 2 large GMO-free or organic Yukon Gold potatoes, cut into 1/2" cubes
• 1/2 teaspoon dried rosemary, crumbled
• 1 bay leaf
• 3 cups vegetable broth or pasture-raised or organic chicken broth
• 1/4 cup stone-ground organic yellow cornmeal
• 1 cup organic 2% milk
• 1 cup fresh or frozen corn kernels
• 1/4 teaspoon ground black pepper
• Salt


Melt the butter in a medium soup pot over medium heat.
Add the onion, garlic, and bell pepper to the pan.
Cook until soft, about 5 minutes.

Add the potatoes, rosemary, bay leaf, and broth.
Bring to a boil over high heat.

Reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes.

Whisk the cornmeal into the milk and then stir into the soup.

Cook until thickened, about 5 minutes.

Stir in the corn and black pepper and cook for 2 minutes.

Taste and add salt to taste.

Remove and discard the bay leaf.

Helping Hands: To add a flavorful (and healthy) garnish to this soup, crumble some cooked vegetarian bacon over top. Vegetarian bacon has half the fat and none of the cholesterol of cured pork bacon. More important, it's got none of the hormones, antibiotics, or nitrates. It's not real bacon, of course, but it tastes good in this chowder. Look for vegetarian bacon in the frozen meat or breakfast section of your supermarket.

Fresh corn kernels are best here. Cut fresh kernels from 2 or 3 cobs, then scrape the "milk" from the cobs using the back of the knife blade. Add the kernels and milk to the soup.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages