Last week I was going through my cookbooks, deciding what to keep and what to get rid of. Two Patricia Wells books were added to the Goodwill donation box, much to my chagrin. Her books are thorough, authentic, well-written, and pretentious.
One book I was going to toss was a Reader’s Digest cookbook called ‘One Dish Meals the Easy Way’. Yes, it was published in the early ’90s, however did you guess?
Then I read through it and found about 8 things I wanted to try. If you can find a copy of it, (HERE IT IS! I FOUND IT!) it’s actually a damn nice book – full of photos, easy to follow recipes, and nothing that’s too difficult or out there.
The last few days we’ve been in the grip of another cold front. (Thanks, Canada. Suck it.) To help combat the chill, I decided to make corn chowder from a recipe I found in the book.
Of course I had to change just about everything, for that is How I Roll.
Like the addition of much veg. Onion, potato, and a chunk of zucchini.
But this recipe was intriguing, (am I the only one that finds recipes ‘intriguing’? Probably.) because it uses cream-style corn. People seem to either love it or hate it, and I happen to love it.
The creamed corn flavor isn’t prominent, it just helps to thicken the chowder and sweeten it slightly. Overall, the chowder was delicious – and soft enough for my husband to eat, what with the still-healing hole in his mouth and all. Tooth extractions are for the birds.
I decided not to add any meat to this recipe, even though the original calls for shrimp. I did use chicken broth, so for a vegetarian soup substitute water or vegetable broth for the chicken broth. The soup was hearty and filling, even without meat, and was a great way to sneak a meatless meal into the rotation.
This really is great for fall, and I have a feeling I’ll be making it again once the cool weather is here to stay.
Creamy Corn and Vegetable Chowder
2 tablespoons olive oil
1 medium onion, small dice
1 red bell pepper, small dice
1 carrot, peeled, small dice
1 rib celery, small dice
1 large russet or other starchy potato, peeled, small dice
1 smallish zucchini, small dice
4 cloves garlic, minced
Pinch of dried thyme (or throw in a few teaspoons of fresh thyme at the end)
1 bay leaf
2 cups low sodium chicken broth
1 cup water
2 cups fresh or frozen corn kernels (thawed if frozen) or 1 (15 ounce) can corn, drained
1 (15 ounce) can cream-style corn
1 cup milk
Heat the olive oil in a large soup pot over medium low heat. Add the onion, bell pepper, carrot, celery, potato, zucchini, and garlic. Season lightly with salt and pepper. Cook, stirring occasionally, for 10-15 minutes or until all the veggies are soft.
Add the thyme, bay leaf, chicken broth, and water. Bring the soup to a simmer, simmer for another 10 minutes or until all the veggies are cooked through.
Add the corn and cream-style corn, cook another 5 minutes. Add the milk. Cook another minute or two, then taste for seasoning.
See you later!