This recipe
is a new twist on potato corn chowder – and we really liked it. However, I thought their method, while easy,
didn’t give it as much flavor as sautéing the mushrooms and carmelizing the vegetables
first would. It only added 15 minutes to
the time when I prepared it that way, and did improve the flavor a lot. If you want a thicker soup, mash the potatoes
a little before adding the mushrooms at the end and/or use the half and half.
Veggie Chowder
2
Cups Chicken Broth
2
Cups Potatoes -- peeled, cubed
(12 ounces)
1
Cup Carrots -- chopped (4 ounces)
½ Cup
Onion -- chopped (3 1/2 ounces)
15
Ounces Creamed Corn -- canned
12
Ounces Evaporated Milk -- or half
and half
¾ Cup
Cheddar Cheese -- shredded
½ Cup
Fresh Mushrooms -- sliced
Pepper
2 Tablespoons Bacon -- crumbled
In a large
saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil; reduce heat; simmer,
uncovered, for 10-15 minutes, until vegetables are tender.
Add the
corn, milk, cheese, mushrooms and pepper.
Cook and stir 4-6 minutes longer until heated through. Sprinkle with bacon.
My Directions: In a large saucepan, sauté the mushrooms in a
small amount of butter or olive oil.
Remove; set aside. Add the onion
and carrots to the pan, sauté 5-10 minutes. Add a tablespoon of sherry and the broth and the potatoes.
Bring to a boil; reduce heat; simmer,
uncovered, for 10-15 minutes, until vegetables are tender.
Add the
corn, milk, cheese, mushrooms and pepper.
Cook and stir 4-6 minutes longer until heated through. Sprinkle with bacon.
7 Servings
"Taste of Home Busy Family Favorites"
Per Serving:
245 Calories; 11g Fat (37.5% calories from fat); 11g Protein; 28g Carbohydrate;
2g Dietary Fiber; 31mg Cholesterol; 596mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat;
1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.
I LOVE chowder! Thanks!
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