Munching on a bowl as I type out this very recipe, I have got to share with you the down and dirty on making a terrific bowl of homemade vegetable chowder. True to my style, this is an eye-ball recipe made up on the fly, but anyone can make this chowder in a flash if you do the following:
Corn and Potato Chowder
2 med./large cooking potatoes, diced
1/2 med./ large onion, diced
3 stalks celery, diced
1 c frozen corn
1/4 c butter
milk, (around 4 cups, give or take)
garlic, powder or crushed fresh; salt; ground black pepper; cayenne pepper to taste
3/4 c shredded mozzarella, optional
Boil your diced potatoes until cooked through, but not mushy. Drain, place 2/3rds of cooked potatoes in a blender and add enough milk to make a paste -not thick as mashed potatoes, but not too runny.
Melt your butter in your pot, add diced onions. After a few minutes, add celery and cover pot to soften veggies. After a few more minutes, add frozen corn and stir around for a bit.
Add your blended potato-milk base to the pot and dump in the remaining diced potatoes. Add enough milk to make it soupy, but not watery. You are aiming for a thick chowder, not a cream of potato soup.
Now it's time to season! Remember, potatoes absorb salt, so it takes quite a bit to make this dish far from bland. The peppers really spice it up and I highly recommend trying at least 1/4 to 1/2 tsp. of cayenne. It's not too hot and helps eliminate "boring" as a descriptor for this chowder.
If you and your clan like a little cheese, add the mozzarella just before serving. I recommend wheat rolls and a dinner salad to complete the meal. Serves 4-6 (two couples or six ladies or children.) And if you never know what to have for lunch, like I do, this makes a wonderful dish to keep away from your husband and all for yourself and will make many satisfying bowls for lunch.
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