Southwest Potato Corn Chowder
It's southwest because it has red bell pepper in it. I've learned that addition can make most things "southwestern". I made this chowder for a co-worker and her growing family and ended up eating a good portion myself. HOLY YUM BATMAN this is some seriously tasty food. A mini-spoiler into my world, I am working on sticking to a whole food plant-based diet to improve my health (and to see if I could do it) and THIS was exactly what I was looking for. Serious noms right here.
You will need:
2 ears of fresh corn. Or I guess you could sub 1-2 cans of corn, but it's summer people! Go support a local farmer and buy their corn
4-5 fist-sized red skinned potatoes, scrubbed but not peeled
2 leeks, just the white parts
1/2 red bell pepper
2 cloves garlic - chopped
veggie/chicken broth
milk, or 1/2 & 1/2, or a non-dairy milk of your choice
olive oil for cooking
salt & pepper to taste
To start rinse and cut your leeks. You only want the white parts and maybe a little into the light green area. I sectioned mine out, cut them into 1/2 moons, then cut the 1/2 moons into half again. Now we have quarters. Math! (Basically you want the leeks to be chopped into small pieces. If you know a better/less mathematical way to do this then rock on!)
Drop your leeks into a hot soup pot (what IS the real name for that pot?) with a drizzle of olive oil in the bottom. Stir. Add your garlic. Stir again just for kicks.
As your leeks are steaming and cooking away, take your red bell pepper and chop it into teeeny pieces. This is to add color and flavor, but not necessarily texture; that's how small they should be. When chopped, add the peppers to your leeks and stir!
While everyone is getting all chumy in the soup pot, take your ears of corn, a large cutting board, and a sharp knife (please don't use a paring knife for this). Chop the pointy-end off the ear of corn so you have a solidly flat place to stand your corn. Once up, take your knife and run it down the kernels, getting as close to the center as you can. Some kernels may fly so keep a close eye on them! Once all your corn is removed from the ear, throw it in the pot!
Now chop some potatoes. I'll be less picky on your potato shape preference. Chop them however you like. Just make sure you add them to the pot.
Stir.
Add salt and pepper to taste, and then add your broth. I'm not specifying how much broth to add because some people like to have their chowder a little thicker, and some like their chowder to be more soup-like. Add whatever seems right for you :)
Now let everyone simmer for about 20 minutes, or until your potatoes are cooked through. At this point add your milky addition. I would say as little as 1/4 would give you your chowder feel, and you DON'T need to use a heavy cream! Milk will actually taste just as good and in the summer it's a little lighter.
Serve with a loaf of crunchy bread for dipping and you have a seriously tasty, very healthy meal!
Happy eats and HAPPY SUMMER!!
You will need:
2 ears of fresh corn. Or I guess you could sub 1-2 cans of corn, but it's summer people! Go support a local farmer and buy their corn
4-5 fist-sized red skinned potatoes, scrubbed but not peeled
2 leeks, just the white parts
1/2 red bell pepper
2 cloves garlic - chopped
veggie/chicken broth
milk, or 1/2 & 1/2, or a non-dairy milk of your choice
olive oil for cooking
salt & pepper to taste
To start rinse and cut your leeks. You only want the white parts and maybe a little into the light green area. I sectioned mine out, cut them into 1/2 moons, then cut the 1/2 moons into half again. Now we have quarters. Math! (Basically you want the leeks to be chopped into small pieces. If you know a better/less mathematical way to do this then rock on!)
Drop your leeks into a hot soup pot (what IS the real name for that pot?) with a drizzle of olive oil in the bottom. Stir. Add your garlic. Stir again just for kicks.
As your leeks are steaming and cooking away, take your red bell pepper and chop it into teeeny pieces. This is to add color and flavor, but not necessarily texture; that's how small they should be. When chopped, add the peppers to your leeks and stir!
While everyone is getting all chumy in the soup pot, take your ears of corn, a large cutting board, and a sharp knife (please don't use a paring knife for this). Chop the pointy-end off the ear of corn so you have a solidly flat place to stand your corn. Once up, take your knife and run it down the kernels, getting as close to the center as you can. Some kernels may fly so keep a close eye on them! Once all your corn is removed from the ear, throw it in the pot!
Now chop some potatoes. I'll be less picky on your potato shape preference. Chop them however you like. Just make sure you add them to the pot.
Stir.
Add salt and pepper to taste, and then add your broth. I'm not specifying how much broth to add because some people like to have their chowder a little thicker, and some like their chowder to be more soup-like. Add whatever seems right for you :)
Now let everyone simmer for about 20 minutes, or until your potatoes are cooked through. At this point add your milky addition. I would say as little as 1/4 would give you your chowder feel, and you DON'T need to use a heavy cream! Milk will actually taste just as good and in the summer it's a little lighter.
Serve with a loaf of crunchy bread for dipping and you have a seriously tasty, very healthy meal!
Happy eats and HAPPY SUMMER!!
Comments
Post a Comment