Rev: Corn and Potato Chowder CL Jan/Feb 2006

[Husker]

Made this last night and DH said "Wow, definately make this again!!!"
I made a couple of changes. I used a can of chicken broth instead of water and I added about 1/2 to 3/4 cup shredded cheese to the soup along with topping it with about a tablespoon of the cheese.
It was really creamy, comforting and overall pretty easy to prepare. It's going into the "Tried and True" folder. Great for a cold, damp midwest night.

[Peggy]

Glad to hear you enjoyed this recipe. We have it on the menu for later this week.

Peggy

[patsyk]

This sounds great, I am always looking for something quick and comforting to eat during the cold winter months!

I haven't received my Jan/Feb CL yet (we moved, so who knows when it'll get to me), so I'll be printing it off from the website since (luckily), the recipes are already uploaded!

[drewberry4]

Thanks for the review. I am planning to try this in the next couple of weeks or so. Living in Boston, we always appreciate a good soup :)

[foodlady]

YUM! I'm marking this one to try....my dh loves corn chowder!

[imloulou]

Husker...THANK YOU for posting this recipe! I have been doing the ol' "clean out the fridge and pantry" and not buying anything at the store (except milk). I am down to the bare pickings in the fridge but have ALL the ingredients (including fresh parsley from the garden.hehehe)!

It is on the stove now and smells wonderful!

Thanks!

I will post how it was later.

[imloulou]

Just checking back as I am sticking this recipe in my Tried and True file. It was soooo easy and very good! Everyone in my family ate and enjoyed it (including 2 kids) My husband declared it ....Awesome!!

The only change I made was I cooked it 30-45 minutes to get the soup thick...I like soft (but not smashed) potatoes in soup...I used Yukon Gold potatoes and did not peel them.

Thanks again for the review...you saved my dinner!

[Peggy]

We had this for dinner tonight and I agree with all of the positive reviews. So easy to make and very flavorful!

Peggy

[sharris315]

Would someone please post this recipe? Thanks. :)

Shar

[imloulou]

Would someone please post this recipe? Thanks. :)

Shar

Here it is:

Corn and Potato Chowder

If you prefer a hotter bite, add extra ground red pepper or some minced seeded jalapeño pepper to this thick and hearty, corn-studded soup.


Cooking spray
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 tsp seafood seasoning (such as Old Bay)
3/4 tsp dried thyme leaves
1/8 tsp ground red pepper
1 lb baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 tsp salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese



1 Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.

2 Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Yield: 4 servings

4 CALORIES 343(27% from fat); FAT 10.2g (sat 6.4g,mono 3.1g,poly 0.5g); PROTEIN 11.5g; CHOLESTEROL 41mg; CALCIUM 219mg; SODIUM 654mg; FIBER 7g; IRON 2.5mg; CARBOHYDRATE 53.3g
5 Cooking Light, JANUARY 2006


Cooking Tips
I cooked for about 45 minutes to get it really creamy.

Reviews
Very Good Quick and Easy! - Lisa 01/10/2006


Recipe Source
Source: Cooking Light, JANUARY 2006

[Ralph]

Thumbs up here, too!

Also, real easy to make. I used red potatoes instead of russets. Would like to try this with fresh corn.