LuAnn notes that this is certainly different than my mother's (or MY) corn chowder. ("Different" as in unique, not "different"meaning weird! It will not replace my old familiar recipe; however, it will be added to my soup repertoire. I did make a few changes to the recipe so it would better meet my dietary preferences. I reduced the amount of the roux mixture (oil and flour), reducing the oil from 1/2 cup to 1 to 2 teaspoons. Instead of the flour, I whisked 1/4 cup cornstarch of cornstarch into the "milk" before stirring it into the soup. I increased the amount of potato - just because and think. I will add some lima beans next time. Lastly, I reduced the amount of hot sauce.
Recipe for 5 (l/2 cup) servings
1/2 cup olive oil
1/2 cup flour
4 tablespoons butter
One half of a large potato, cut into 1/2-inch dice (approx. 1 cup)
One half of a yellow onion, cut into 1/2-inch dice
3/4 cup diced green pepper
3/4 cup diced red pepper
3/4 cup diced celery
1 teaspoon chopped garlic
2 (14.75 ounces) cans cream style corn
1 1/2 teaspoons Old Bay'" Seasoning
1 1/2 teaspoons fresh chopped basil
2 cups skim milk
2 teaspoons hot sauce (or to taste)
1 1/2 teaspoons Dijon mustard
Salt, to taste
Pepper, to taste
*LuAnn suggests adding lima beans the next time! Mmmmmm!
First, make the roux that will help thicken the chowder.
On the stovetop over medium heat, add a half cup olive oil to small pan.
Once the oil starts to heat up, add a half cup of flour and mix until smooth.
Remove from heat and set aside.
In a large Dutch oven, melt butter over medium heat.
Add diced potatoes, onions, green and red peppers, celery, and garlic.
Sauté 3 to 5 minutes until vegetables are tender.
Slowly add cream corn, skim milk, Old Bay Seasoning, and fresh chopped basil.
Bring to a boil, reduce heat, let simmer for a few minutes.
Next, slowly stir in the roux, combining until chowder is smooth with a creamy texture. Add hot sauce, Dijon mustard, salt, and pepper.
Return chowder to a boil, reduce heat, and simmer for 15 to 20 minutes or until potatoes are tender.
Per serving: 313 calories; 14g fat (7g saturated); 10 mg cholesterol; 1,002 mg sodium
"A simple, green salad and some crusty bread are all you need to make this hearty
chowder into a meal," says Chef Jeff.
If the calorie count of this recipe is a concern for you, try these ideas: use a nonstick pan and reduce the amount of butter you use to sauté the vegetables. Or, use a cooking spray to coat the pan.
Keeping tabs on your sodium intake? Substitute reduced-sodium Old Bay Seasoning and creamed corn. Also, reduce or eliminate the amount of salt added to the dish.
Source: Jeff Thomas, Chef for Lakeland Health of Berrien County, MI. (This recipe was featured in a quarterly magazine published for Lakeland's employees. Typed up and posted by LuAnn for KRT (Photo was scanned from the magazine, not the soup that I made).