Creamy corn chowder is always a favorite during soup season, and the quick corn chowder recipe that appeared in this column four years ago is still a favorite of many readers.
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When the frozen au gratin potatoes called for in the recipe disappeared from the freezer bins of area supermarkets, I went back to the drawing board to create this week's Freezer Aisle Corn Chowder.
Three frozen products are the key to the soup's ease. First, some frozen stir-fry blend is used as a flavor base. The blend by Bird's Eye is a combination of sliced green, yellow and red bell peppers and onions.
The peppers give the chowder a bit of a Southwestern accent, but those who don't care for bell peppers can substitute a cup of frozen seasoning blend (a combination of chopped onion and celery with a tiny bit of bell pepper and parsley). Although I suggest thawing the pepper blend before chopping and cooking, you also can chop up the frozen blend and toss it into the hot soup pot.
Frozen Southern-style hash brown potatoes and corn bring additional texture to the chowder. The cubed, frozen potatoes are unseasoned, and they're the perfect stand-in for peeled and diced fresh potatoes. You can find a similar fresh product in the dairy case of most supermarkets. Either product works fine in the recipe.
Begin the soup by cooking three strips of center-cut bacon. Center-cut bacon is leaner than regular bacon and gives the soup added flavor. The bacon can be eliminated and the vegetables sauted in butter, margarine or oil, or in a pan that's coated with nonstick spray.
Another flavor boost comes from chopped celery and minced garlic, and the vegetables are sauted until tender. Flour is stirred in to make a bit of a roux, and then the soup simmers with a bay leaf, dried thyme and reduced-sodium canned chicken broth.
All good chowders are creamy, and here the cream comes without added fat. First, a can of cream-style corn adds a hint of sweetness to the chowder. Second, fat-free half-and-half is whisked together with corn starch for a fat-free substitute for whipping cream or regular half-and-half. Bakery bread and a tossed salad are all you need to complete your soup supper.
Freezer Aisle Corn Chowder
3 slices lean center-cut bacon
1 cup frozen stir-fry pepper blend, thawed and coarsely chopped
1 rib celery, chopped1 teaspoon minced garlic, about 1 clove cup flour1 bay leaf
2 14.5-ounce cans reduced-sodium chicken broth3 frozen Southern-style hash browns
2 cups frozen whole kernel corn teaspoon dried thyme
1 teaspoon salt teaspoon black pepper
Dash cayenne, optional1 16-ounce can cream-style corn
1 cup fat-free half-and-half*
1 teaspoon cornstarch*
Fry bacon in a Dutch oven over medium-high heat, until crisp. Remove and drain on paper towels. Add stir-fry blend and celery to bacon fat and saut 2 to 3 minutes. Add garlic and saut 1 minute. Add flour, stirring, 1 minute. Add bay leaf and 1 can of the chicken broth, stirring until smooth. Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. When potatoes are tender, stir in the cream-style corn. Blend the half-and-half and the cornstarch together in a small bowl and stir into the chowder. Heat until thickened slightly.Makes 6 servings.
*1 cup whipping cream can be substituted.
Nutritional information per serving: 251 calories, 4 grams fat, 1.5 grams saturated, 44 grams carbohydrates, 10 grams protein, 3 milligrams cholesterol, 813 milligrams sodium, 4 grams fiber
Nutritional analysis completed by the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.
Coming next week: Bottled marinara becomes a delicious arrabbiata sauce that tops store-bought cheese-stuffed pasta shells in shells arrabbiata.See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.callaway@comcast.net. You can find previous Quick Cooking recipes through the online archive at AugustaChronicle.com/karin.
