WWCarol
10-07-2004, 12:55 PM
Here's a recipe I found by Sugarmagnolia for Potato Corn Chowder. I'll add a "Clam Chowder" variation below it:
This is so warm and wonderful and you will never know that there is nearly no fat in this. I will call it 2 points for one cup and 3 for 1.5 cups.
Ingredients:
1t oil
2t water
1 1/4C chopped onions
1C thinly sliced carrots-about 2 med. (I use the slicer adaptation on the food processor)
2 stalks celery, inc. leaves, chopped
1 bay leaf
2C cubed potatoes (about 2 med potatoes)
1C vegetable stock
1C skim milk
1C corn
salt and pepper to taste ( I use 1t salt and 1/4 t pepper)
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Depending on how hot you like the soup. Add a little water if too dry. Add carrots, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1C of soup in food processor or blender, return to pot and add salt and pepper.
This recipe is easily doubled (I always do) and tastes even better the next day. I will eat it all week!
Lisa
I made a variation on this chowder. (I did not use water or broth or carrots/celery...only skim milk for liquid.) I cooked 2-3 russet potatoes in the microwave (6 minutes on "high") and peeled and diced them. I sauteed one large diced onion in 1 TBS. olive oil. I added 5 diced Canadian bacon circles to the pan, along with the cooked diced potatoes and stirred. I added 1+ cups thawed (held under hot water) corn. I poured in milk to cover (adjust for preferred thickness); seasoned with salt and pepper.
To make this into Clam Chowder, do not add the corn/carrots/celery. Add 2 cans of minced and 2 cans of chopped clams, drained. Add 1 bottle of clam juice. Heat through. I then use a stick-blender in the pan to "puree" some of the soup. :bcbsalute
Enjoy! :)
This is so warm and wonderful and you will never know that there is nearly no fat in this. I will call it 2 points for one cup and 3 for 1.5 cups.
Ingredients:
1t oil
2t water
1 1/4C chopped onions
1C thinly sliced carrots-about 2 med. (I use the slicer adaptation on the food processor)
2 stalks celery, inc. leaves, chopped
1 bay leaf
2C cubed potatoes (about 2 med potatoes)
1C vegetable stock
1C skim milk
1C corn
salt and pepper to taste ( I use 1t salt and 1/4 t pepper)
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Depending on how hot you like the soup. Add a little water if too dry. Add carrots, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1C of soup in food processor or blender, return to pot and add salt and pepper.
This recipe is easily doubled (I always do) and tastes even better the next day. I will eat it all week!
Lisa
I made a variation on this chowder. (I did not use water or broth or carrots/celery...only skim milk for liquid.) I cooked 2-3 russet potatoes in the microwave (6 minutes on "high") and peeled and diced them. I sauteed one large diced onion in 1 TBS. olive oil. I added 5 diced Canadian bacon circles to the pan, along with the cooked diced potatoes and stirred. I added 1+ cups thawed (held under hot water) corn. I poured in milk to cover (adjust for preferred thickness); seasoned with salt and pepper.
To make this into Clam Chowder, do not add the corn/carrots/celery. Add 2 cans of minced and 2 cans of chopped clams, drained. Add 1 bottle of clam juice. Heat through. I then use a stick-blender in the pan to "puree" some of the soup. :bcbsalute
Enjoy! :)