Saturday, January 2, 2010
Corn chowder is supposed to be a creamy and thick soup with mainly corn in it, best if fresh and creamed before added to the soup pot.
Those being said, I have to say that I cannot find any fresh corn in January, so I used frozen corn, therefore not fresh and creamed.
The next major ingredient is cubed potatoes which in my opinion should be red potatoes, as they hold their shaped better when boiled.
But, by all means, go ahead and use any kind of potatoes that you fancy, and if you want yours to crumble in the soup to add to the creaminess, used Idaho potatoes, as they are the most starchy.
Ok, enough talk, now let's go to the cooking part.
2 medium size potatoes (I used red potatoes)
1 medium size onion, diced
1 bell pepper or a combination of pieces of multiple colors, diced
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 dash oregano
1 dash basil
1 dash tarragon
1.5 cups hot chicken broth or hot water
4 TBSP oil
1 lb frozen corn or two cans of 14 oz creamed corn
In a medium size saucepan saute the onion with the oil and seasonings,
until it looks translucent.
Wash, peel and cut the potatoes into small cubes, then add them to the onion.
Add the corn....
and the liquid you chose to use - water or chicken stock or broth. I used water.
Be sure to add enough liquid to cover the ingredients.
Cover the pot and bring to a boil, then lower the heat to simmer and let cook for roughly 15 minutes.
At this point you need to add the bell pepper(s), diced and simmer for 15 more minutes, again stirring occasionally.
Ladle it and enjoy !
Posted by Cat at 12:16 PM