It’s a winter day fit for Creamy Corn Chowder, I say. Why? Here’s a peek out my front door.
With a wind chill of something like -4 degrees and several inches of snow, soup was a must for lunch today. I tried out a quick and healthy Corn Chowder recipe (see below), making quite a few adaptations. My friend Jeannette stopped by (which made for an even better lunch!), and we both thought the chowder was very good. The kids didn’t mind it. “Meal success” also equals “no outright rejection of the food by the kids,” so I count this as a win.
This lighter version of Corn Chowder yields a creamy, rich-tasting soup without all the calories. You won’t miss the cheese and bacon in this one!
- 3 medium-sized potatoes, peeled and cut into 1/2 in pieces, divided
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 2 medium to large carrots, peeled and chopped
- 3 garlic cloves, minced
- salt and pepper, to taste
- 1 2/3 cups reduced-sodium chicken broth or vegetable broth
- 1 bay leaf
- 1/4 teaspoon Italian seasoning
- 1 1/3 cups reduced fat milk
- 2 cups corn kernels (fresh or frozen)
- Dried or fresh parsley (for garnish)
- In small saucepan, put two of the potatoes in enough cold water to cover them. Liberally salt the water. Bring to a boil and cook until tender (about 8-10 minutes).
- While potatoes are cooking, heat 1 tablespoon butter and 1 tablespoon oil in a medium saucepan over medium heat. Add onion and saute over medium heat for about 3 minutes, until soft. Add celery, carrot, and garlic, and season with a dash of salt and pepper (maybe 1/4 teaspoon of each). Saute until soft, about 3 minutes.
- Add remaining potato, broth, bay leaf, and Italian seasoning. Cover; bring to a boil over medium-high heat. Reduce heat to low, and cook, partially covered, until potato is tender, about 8-10 minutes.
- Meanwhile, once the two potatoes in the small saucepan are done cooking, drain the water. Add 2 tablespoons butter, a splash of chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper and mash well. Add this mashed potato mixture to soup in medium saucepan. Stir to combine.
- Place milk and 1 cup corn kernels in blender. Place cover on blender jar. Blend until well combined, about 25-30 seconds. Add this mixture and remaining 1 cup of corn to the soup. Stir until well combined.
- Taste and add salt and pepper, if needed. Cook gently over low heat until warmed through. Add a little dried or finely minced fresh parsley for garnish, if desired.
Freezer Meal Instructions:
Fully cook the soup, cool, and freeze.
Thaw in the refrigerator and then warm at a low temperature on the stovetop.