Showing posts with label chowder. Show all posts
Showing posts with label chowder. Show all posts

Thursday, December 1, 2016

Chipotle Pepper, Corn, and Chicken Chowder #recipe @lucyburdette

LUCY BURDETTE: With December upon us, the search for a delicious low-sodium soup continues! In this case, I wanted to make a chicken, corn, chipotle combination, as John has been yearning for a corn, potato, and sausage chowder that I used to make but can't eat right now. (Most sausage is laced with sodium.)
The secret, I'm finding, is lots of other flavor...

Then I realized that I'd finished up my chipotles, so I substituted Penzey's Arizona Dreamin' spice mix, which has no salt but lots of yummy peppers among other spices. I also found no-salt added versions of corn and creamed corn--a score! We liked the cilantro garnish a lot, and also used hot pepper sauce at the table (and John, some salt!)

1 tsp Penzey’s Arizona Dreaming, or 1 or 2 dried chipotle chiles, soaked in 2 tbsp olive oil and chopped, or 1 tsp cumin
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 bunch scallions, minced
2 tablespoons all-purpose flour
1 large box chicken stock, low sodium
5-6 small red potatoes, peeled and diced small
3-4 ounces Monterey Jack cheese, shredded 

2 cups diced, cooked chicken
1 can sweet corn, drained (no salt added)
1 can cream-style corn (no salt added)
Chopped cilantro, to garnish
Add a tablespoon or two of olive oil to a soup pan and saute the chopped red peppers, the scallions, the chipotle peppers, and the spices until the vegetables are soft. Add the flour and cook for a few minutes, stirring so it doesn’t stick.Slowly stir in the box of chicken stock, stir until thick and bubbly. Add the potatoes and simmer about ten minutes. Add the chicken and both kinds of corn and heat through. (You can thin this down with some milk or a little more broth if it seems too thick.) Stir in the cheese and sprinkle with cilantro. Serve with Tabasco or other hot sauce on the side.

 Lucy writes the Key West food critic mysteries.  Follow her on Facebook, Twitter, Pinterest, and Instagram!

Friday, February 13, 2015

Irish Scallop Chowder

by Sheila Connolly

from The Complete Irish Pub Cookbook 2012

If you think Irish pub food is dull and heavy on the cabbage, think again: this is a great cookbook that I treated myself to, with wonderful pictures, and I’ve bookmarked a lot of the recipes and am working my way through them. And of course I have to visit a lot of Irish pubs to make sure the recipes are accurate!

A few weeks ago I found that our local market had started to stock a new line of fish products: a mixture of shellfish, shrimp and whatever, flash-frozen. Since this recipe called for a variety of seafood, it was perfect, and it was exactly the right amount. I figured it had to be a sign that this dish would be on the menu.

I'm a sucker for baby squid (ooh, a pun!)

It’s a fairly quick and easy recipe—and definitely tasty. I served it with St. Brigid’s bread, which rounded out a nice meal.

Irish Pub Scallop Chowder

3-1/2 Tblsp butter

9 oz large scallops, quartered
4 bacon strips, chopped
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
3 starchy potatoes (russets or Yukon Gold), diced
2 fresh thyme sprigs
2 cups chicken stock (or you could use fish stock)
2 cups whole milk, scalded
9 oz. mixed cooked seafood (shrimp, mussels, etc. (not fish)
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the scallops in batches (not all at once) and cook for 5 minutes, until lightly browned. Remove from the pan and set aside. [Note: you may find that the scallops release a lot of liquid, which makes it hard to brown them. Don't worry about it--you just want to cook the scallops lightly. The remaining liquid will cook down over the next few steps.]

Add the bacon to the pan and cook for 3-4 minutes, until it starts to brown.

Add the onion, celery, carrots, and potatoes. [I have a confession to make: I don’t really like celery. I find that if I include it in a dish—and I know a lot of recipes do!—the result always tastes too much like celery to me. It’s up to you if you want to include it.] Season with salt and pepper, then cover and cook over medium-low heat until the vegetables start to soften.

Add the thyme to the vegetables. Pour in the stock, cover the pan, and bring to a boil. Lower the heat and simmer for 15 minutes, until the vegetables are soft.

Remove the thyme sprigs. Mash a few of the vegetable with a spoon, to thicken the soup. Pour in the milk (which will already be warm, since you scalded it--a microwave works well for this).

Add the scallops and mixed seafood to the pan. Cook until they are heated through but don=t let the mixture boil.

Serve in warm bowls.

Ah, yes, the book: An Early Wake, third in the County Cork Mysteries, released February 3rd.

#10 in Barnes & Nobles mass market mysteries! #12 in all Barnes & Noble mass market books! And! (Drumroll, please) #10 on the New York Times Mass Market Bestseller list!

The reviews have been so lovely. I'm thrilled that I've been able to make readers "see" Ireland the way I do, and now they want to visit. It's worth the trip!

Saturday, November 5, 2011

Southwestern Vegetable Chowder

A lot of people seem to think that a vegetarian diet equals a healthy diet.

Um, no.

French fries are vegetarian.  So is most cake.

Believe me, I have managed to pack on pounds as an omnivore, as a vegetarian, and even as a vegan.  But now and again I get bit with the weight-loss bug.  Now would be one of those times.

Here's the rub:  I really like to eat.  So does Mr. Wendy.  When I try to lose weight, I up the exercise (thank you to my walking buddy, Melissa Bourbon) and work at making my usual tasty dishes a little more heart- and waist-line-friendly.

Take this yummy Southwestern Vegetable Chowder.  The original is a creamy, cheesy corn soup from the Sundays at the Moosewood cookbook.  For this slimmed-down version, I swapped butter for a tiny bit of canola oil, filled out the soup with some carrots and cauliflower, and used instant mashed potato flakes to thicken the soup without cheese or rich dairy (an old trick from my vegan days).  The result is thick and comforting, a wonderful balance of salty and sweet, with the subtle crunch of the corn offsetting the creaminess of the soup base.

For those of you counting your calories or, like me, following a certain alliterative weight loss regimen, the recipe makes 6 two-cup servings.  Ish.

Southwestern Vegetable Chowder

2 tsp. canola oil
1 c. chopped onion
2 cloves garlic, minced or crushed
2  c. diced carrot
1 jalepeno, seeded and minced
1/4 tsp. salt
3 c. vegetable broth (or 3 c. water with 1 1/2 vegetable bullion cubes)
1 Tbs. ground cumin
2 tsp. ground coriander
1 - 14.5 oz. can diced tomatoes
24 oz. peeled potatoes, cut into 1/2 inch dice
4 c. small cauliflower florets
16 oz. fresh or frozen corn kernels
3/4 c. instant mashed potato flakes (plain, not butter-flavored)

Optional garnishes:  plenty of freshly ground black pepper, low fat shredded cheddar, and/or meatless "bacon" bits

In a large stock pot, heat canola oil over medium heat.  Add onions, garlic, jalepeno, carrot, and salt; saute until onion is very soft (about 10 minutes).  Add cumin and coriander.  Then, add potatoes, cauliflower, and water/bullion or stock.  Simmer for about 10 minutes, until potato and cauliflower are tender.  Add tomatoes, corn, and mashed potato flakes.  Heat through.

When the chowder cools, the soup becomes very thick.  When reheating the leftovers (if there are any), you may need to add additional water or vegie broth.


Wendy (aka Annie Knox) is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.