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
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.