This chowder has been a perennial favorite around our house. It's from Cooking Light, so you don't feel as guilty about eating this as you would eating a corn chowder made with heavy cream and bacon. Nonetheless, it's very satisfying. The corn tastes fresh and light, the potatoes add just enough body to satisfy without making you feel like you're about to fall into a food coma, and the jalapenos add the beloved kick.
This, with a tomato tart (coming soon), recently made a delicious summer supper. We highly recommend it.
Golden Corn Chowder
(Adapted from Cooking Light)
- 2-3 jalapeño peppers
- 3 cups cubed peeled Yukon gold or red potato (about 1 pound)
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1diced orange or yellow bell pepper
- 3 tablespoons chopped celery
- The kernels from 4 ears of corn
- -3 cups 1% low-fat milk
- 1 large yellow tomato, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Or (we prefer this method) blacken the peppers over the gas flame of your stove, or blacken them with a torch. Place in a paper bag and fold the top. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.
Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently.
Add 2 of the jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper. Cook at a very mild simmer until slightly thickened and the vegetables are tender but the corn is not mushy (about an hour), stirring occasionally. Be careful not to let the simmer become too brisk, as the soup can easily curdle. If this happens, the soup will taste just fine, but the texture won't be as nice.
At about half an hour into the cooking time, taste for seasoning. Add more salt and white pepper if needed, and add the other jalapeno if you would like more heat.
Ladle soup into bowls (I like mugs, actually), and sprinkle with cheese and cilantro, if desired.
Look! Nutrition info!
6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)
Calories:265 (26% from fat)
Fat:7.8g (sat 4.2g,mono 2.3g,poly 0.8g)
(This is what happens to your curtains when you have rabbits.)