I adapted this recipe from Cooking Light, bumping up the veggies, playing with the spices, and adding some smoked Tabasco. You won’t believe how good that makes this.This works great cooked early in the day and reheated, it’s a superstar of a leftover dish and gets better every day, and does really well kept hot in a slow cooker on the warm setting. I’ve set it out at parties that way–just crack the lid a bit or leave the top off so it doesn’t thin out too much.I had a bowl for lunch today, and chances are good this will be my dinner later today. It’s that good. I hope you like it too.
To make this corn chowder, you’ll need:
Two tbsp butter (the real stuff…trust me) like Land O Lakes®
Half a small or medium yellow onion, finely chopped
Two stalks of celery, finely chopped (or about 1/3 cup from the salad bar)
Two tbsp of flour (I suspect arrowroot would work if you want to go gluten-free)
3 cups lowfat milk (I use 1 percent)
1 – 2 cups cooked chicken, shrimp, crab…whatever, roughly chopped. (Optional)
2 cups fresh or frozen corn kernels
1 14-oz can cream-style corn
1/2 tsp dried thyme
1/2 tsp dried dill weed
1/4 tsp salt
1/2 to 1 tsp smoked chipotle
In a large saucepan or Dutch oven over medium heat, melt butter. Add onion and celery and cook until soft (about 5 minutes), stirring occasionally.Stir in flour and cook, stirring constantly, about 1 minute (to get rid of the raw flour taste). Stir in milk, cream-style corn, corn kernels, chicken (or shrimp or crab or whatever), spices, and Tabasco. Bring to a boil and cook until thick, about five more minutes. Ladle into bowls and sprinkle some shredded Parmesan on top if you have it. Makes about 6 servings.You can share this or any post on my blog–click on the post title to go to that post alone, and then scroll to the bottom. Press the Twitter, Facebook, StumbleUpon, Email or other buttons to share with your friends. And thanks!
Recipe courtesy of Tyler Florence
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Home Sweet Arizona ♥
It’s pouring down rain today. I’m wearing jeans and a cotton shirt, curled up on the couch with my laptop and work files, listening to the drops bounce off the roof and windows.
It’s a corn chowder day.
This recipe is one of my most requested. Every time I serve it or take it somewhere, someone wants to know how to make it. And they rarely believe how simple it is. It’s rich and creamy and comforting, and–surprise!!–really light, calorie-wise.
There are no potatoes in this chowder. I think that’s a good thing. I love me a good potato, but I want my corn chowder to taste like corn. Which this one does. I’ve written it using chicken because that’s usually how I make it, but you can do this with shrimp, crab, scallops, or just more corn instead of a bird. If you do use chicken, really anything you…
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