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potato and corn chowder

16 years ago

I made some for the first time tonight. It was pretty tasty, but I'd still like to know how you make it.

I just sauteed mirepiox in a little canola oil, added flour and cooked it a bit so it wouldn't taste like flour, added 3 cups of reduced sodium chicken broth, then added some potatoes, corn, and seasoned with pepper. Tasted it, it needed something, and I was out of parsley, but it was just as well because it needed a kick, so I put in a couple good shakes of Old Bay seasoning. Then I added about a cup of plain soymilk, heated it back up, and served it.

* Low sodium because DSW has high blood pressuse, soymilk because Zane is allergic to milk. *

We liked it. I'm sure it wasn't traditional, though. LOL

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Comments (5)

lindac
16 years ago
I sautee a chopped onion in some butter and olive oil...adda crushed clove of garlic....and while that is sauteeing, I cut up 4 or 5 big ribs of celery, dump them into the pot, add the chicken broth9 low sodium, because I made it myself and froze it!!) and a bay leaf and about 1/2 teaspoon of fresh thyme because that's all I had, and simmer for about 20 minutes, added some frozen corn and Yukon gold potatoes, cut up and simmered another 30 minutes ( it was getting very thick as the potatoes cooked!)..added about aas much milk as I had added chicken broth....and a can of creamed corn...don't know if that containes milk or not...if it does...I would guess that some frozen corn given a quick pulse in the food processor or the blender might do much the same thing.
It still needed something so I added some finely chopped jalapenos....not much!!....and a small squeeze...again very little! of lime jilce.
Linda C
Terri_PacNW
16 years ago
Sounds good to me Dawn..You made it work for your family and everyone liked it! That's a good recipe in my book..made up or not. LOL My family doesn't like Potato Soup..I LOVE IT! I may just have to make a small pot of it for me..got organic corn in the freezer too...
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I finally made some last summer with Silver Queen cobs after stripping the kernels. Turned out tasting kind of like cornbread, pop corn, roasted corn, etc. And it was light brown in color, like chicken broth. Not sure I'll ever make it again, but I might try it with red cobs instead of sweet cobs and see if there is a difference. Now that I've been watching DD&D and seeing how some restaurateurs make soup bases by simmering cobs, shucks, and silks, I might have to add a lot more than just cobs to try next time. Young stalks are actually quite sweet and juicy in spots. About the time baby corn is ready, the stalks are edible. Or at least not too fibrous yet. I had Trucker's Favorite volunteers last fall that grew about a month when I was picking. Really interesting.
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asolo - It sounds like your soup was much better than mine. I pretty much used bumblebeez's recipe to a T, except one big mistake: Although I halved the recipe I did not want expensive leftover crab rotting in my fridge so I dumped the whole 6oz container into it. Way overpowering. Not too much luck with my fresh spring rolls either. Actually I did not mind them too much, but seeing them sitting on my wife's plate uneaten (next to a barely touched bowl of soup) kind of ruined my enthusiasm for the whole meal. By the way, to cream the corn I sliced down each row of kernels and then scraped the corn with the back of my chef's knife. Four ears got me a cups worth in minutes and based on what was left behind on the cobs I think it was closer to the real thing than using a grater.
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Hope this link takes you to the answers on the cooking forum. Here is a link that might be useful: Corn Chowder
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Sounds yummy....think I might also add a stalk of celery, diced to the pepper and onion sauteed in the bacon fat tho... Linda C
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Terri_PacNW
16 years ago
Here's the recipe I have used many times. You could make appropriate subs for your family.

Here is a link that might be useful: Healthy Potato Soup
jessyf
16 years ago
oh man all these soups would be great with sunchokes, my newest obsession
lpinkmountain
16 years ago
I love chowder with milk, any kind, period! I rarely get to eat it though, because for just me it's not worth making a batch, it doesn't keep well with either the dairy or soy milk, and neither freezes. I consider corn chowder a real treat! A family may be a PITA some times, but cooking for a group does allow you to occasionally indulge in group pleasures. Watermelon is another good example of that, lol!

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