Wednesday, April 2, 2014

Smokey Corn Chowder

Smokey Corn Chowder

The first time that I ever made corn chowder was in college.  I was looking for healthier meals to make for myself because I was trying to shed the freshman 15, 20, or 30 pounds I had packed on!  Now that I was living off campus, I was more in control of what I was putting in my body.  I said goodbye to late night pizzas, fried chicken fingers, etc., and began cooking all of my meals.  The recipe that I started with was very basic so I began changing it and gradually it evolved into this.  I prefer using fresh corn for this recipe but it is only available for such a limited time during the summer months so frozen it has to be!  This chowder has become a favorite so I always have the ingredients on hand to make it.  My nephew even loves it, which is so sweet. When one of my recipes gets a thumbs up like that, I write it down! Ha! I hope that you enjoy this as much as we do. See recipe below.



Begin by sauteing your veggies...

Add in your garlic and chipotles...

Add the corn, potatoes, and broth...

Stir in the milk once the soup is finished cooking...

Puree part of the soup for a thicker consistency....(please excuse my messy stove, I cooked four things at once the day that I made this!)


Smokey Corn Chowder

4 Tbsp. of extra virgin olive oil
1 organic onion, chopped
6 organic celery stalks, chopped
1 organic bell pepper, chopped
Himalayan salt
fresh ground black pepper
1 4 oz. can of fire roasted chilies 
2 dried chipotle peppers, stems removed and chopped
6-8 organic garlic cloves, chopped
1 16 oz bag of organic frozen corn
2 medium organic yellow fleshed potatoes, peeled and diced
5 cups of low sodium organic vegetable broth
1 12 oz. can of evaporated milk


Directions:
Heat the oil in a heavy Dutch oven over low to medium heat.  Add the onion, celery, bell pepper, a pinch of salt, and saute for 8 to 10 minutes.  When the veggies start to brown, add the fire roasted chilies, dried chipotles, and chopped garlic.  Saute for 1 or two minutes.  Next, add in the corn, potatoes, and vegetable broth.  Stir, cover, and bring to a boil.  Once the soup comes to a boil, simmer covered for about 25 to 30 minutes.  Add in the evaporated milk.  If you prefer a thicker chowder, ladle half of the soup into a blender (or use an immersion blender like I did), puree it, and add it back into the soup pot.  Stir and add additional salt or pepper per taste.


Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking

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