Chesapeake Bay Corn Chowder :rectnt

Cookbook

Chesapeake Bay Corn Chowder

Chef Jeff Thomas has been adding his special touch to the food at Lakeland HealthCare for 14 years. As chef supervisor of food production, he puts his culinary reputation on the line for some one million meals served annually at Lakeland facilities across the county. And while hospital food may have had a bad reputation in the past, those days are long gone. One meal at the Atrium Cafe at Lakeland Regional Medical Center, St. Joseph, Michigan.

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

Ingredients:

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!

Instructions:

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

Chef's Notes:
"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).

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