The Starving Musician Recipes
Magical Corn Chowder, Regular
or Low-fat
Makes 4 servings
Refrigerating this soup overnight is the trick to giving this soup maximum flavor, so
don't skip this step. Although I like to use fresh vegetables whenever possible, canned
corn products are essential here to get you out of the kitchen fast.
Ingredients:
-
1 small yellow onion, peeled and chopped into 1/4" dice (about 1/2 cup)
-
1 small carrot, finely diced
-
1/2 to 1 stalk celery,
finely diced
-
2 Tablespoons butter
-
1 11-oz can Green Giant
Mexicorn (Mexicorn is a seasoned canned corn with red & green peppers.)
-
1 14 3/4 oz can yellow cream
style corn (can sizes vary among brands. Anything close to it is fine.)
-
Milk to fill the empty cream style corn can
-
1 1/4 teaspoon dried dill
weed
-
1 teaspoon Paul Prudhomme's
Poultry Magic Seasoning (green label). (I buy it at Vons in Los Angeles. Click
here if you can't find it in your area.)
-
Salt to taste
-
Freshly ground black pepper
to taste
(See creative options for
optional ingredients)
Method:
In 4 quart saucepan, saute' onion, carrot, and celery in butter 'til soft. Add other
ingredients, reduce heat to low, and heat 'til milk is hot and almost to a simmer,
stirring frequently, 10-15 minutes.
Cover and refrigerate 8 hours or overnight.This is when the "magic" happens, so
do not skip this step!
When ready to serve, heat on very low heat, stirring frequently, to prevent corn
from sticking to the bottom of the pan. Or, heat individual servings in the microwave.
Adjust seasonings as necessary.
Low-fat version:
Omit butter and saute' veggies in 2 Tablespoons water. Proceed as directed, using
1% or non-fat milk.
Creative Options:
For a heartier dish, add 3/4 cup diced, cooked chicken (or leftover Thanksgiving
turkey).
Or, slice 1/2lb Polska Kielbasa or smoked sausage into rounds, brown in skillet, drain on
paper towels, and float a few in each bowl.
Magical Southwestern Corn Chowder, Regular or Low-fat
Makes 4 servings
Refrigerating this soup overnight is the trick to giving this soup maximum flavor and
to and mellow the cilantro, so don't skip this step. Although I like to use fresh
vegetables whenever possible, canned corn products are essential here to get you out of
the kitchen fast.
Ingredients:
-
1/2 cup red onion, peeled and chopped into 1/4" dice (about 1/2 cup)
-
1 small carrot, finely diced
-
1/2 to 1 stalk celery,
finely diced
-
2 Tablespoons butter
-
1 11-oz can Green Giant
Mexicorn (Mexicorn is a seasoned canned corn with red & green peppers.)
-
1 small can diced green
chiles
-
1 14 3/4 oz can yellow cream
style corn (can sizes vary among brands. Anything close to it is fine.)
-
Milk to fill the empty cream
style corn can
-
1/2 teaspoon ground cumin
-
1/2 teaspoon Gebhart chile
powder
-
1/2 teaspoon salt
-
4-5 grinds of freshly ground
black pepper
-
1/4 cup chopped fresh
cilantro
(See creative options for
optional ingredients)
Method:
In 4 quart saucepan, saute' onion, carrot, and celery in butter 'til soft. Add other
ingredients, reduce heat to low, and heat 'til milk is hot and almost to a simmer,
stirring frequently, 10-15 minutes.
Cover and refrigerate 8 hours or overnight.This is when the "magic" happens and
is essential to mellow the cilantro, so don't skip this step!
When ready to serve, heat on very low heat, stirring frequently to prevent corn
from sticking to the bottom of the pan. Or heat individual servings in the microwave.
Adjust seasonings as necessary.
Low-fat version:
Omit butter and saute' veggies in 2 Tablespoons water. Proceed as directed, using
1% or non-fat milk.
Creative Options:
For a heartier dish, add 3/4 cup diced, cooked chicken (or leftover Thanksgiving
turkey).
Top with any of the following:
-
Shredded pepper jack, cheddar, colby jack, or mexican cheese
-
Link-style chorizo, diced or
sliced into rounds, browned, and drained on paper towels
-
Salsa, hot sauce, salsa
jalpeno, or salsa verde
-
Finely chopped jalepenos
Recipes ©2004 Randi Reed
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