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!