Tomato. Corn. Chowder.
Ooh, yum.
This is the first of hopefully many clips of clever foodie wit, tips, and all around tasty and savvy input for good eats. It’s only fitting that this post will sport one of my favorite recipes for Tomato Corn Chowder, a gastro delight that I make several times a year, but most specifically every Christmas.
That tradition started several years ago when I wanted to serve something that was filling, satisfying, and did not take me away from the generally joyful doings and beings of the day. Like many soups, it gets better as its flavors and ingredients marry together over a day or two, which just reinforced my motivation that making it a day or two ahead availed me all the more to savor the festivities and calm of holiday peace.
So, that said… it’s tasty, heart and tummy warming, and loaded with a wealth of nutrition, fiber and easy eating. (It was originally obtained from Bon Apetit, with some personal modifications over the years. I prefer to use all organic ingredients, especially the vegetables.)
TOMATO CORN CHOWDER
Ingredients:
• 4 large ears corn OR approximately 2 cups canned corn (I’ve done it both ways, and especially if I can’t find organic fresh corn – the canned still works well.)
• 3 Tbsp butter
• 1 medium onion, chopped
• 1-2 cloves garlic, minced or pressed
• 1 large stalk celery, thinly sliced
• 1-2 large carrots, thinly sliced
• 2 medium potatoes, diced (these can be peeled if desired, but I prefer them w/ the skin on for more fiber)
• 3 medium tomatoes, seeded & coarsely chopped (or 8-10 oz canned, crushed tomatoes)
• 1-2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp fresh basil, finely chopped (may substitute dried, if you must..)
• 4 cups vegetable stock
• 1 cup lowfat milk
• 2-3 sprigs Italian parsley, chopped
. . . . . . . . . . . . . . . . . . . . . . . .
And, now.. the directions:
- Cut the corn off the cob. Scrape the extra pulp and reserve in a bowl.
- In 5 quart saucepan, melt the butter on medium to low heat. Add the chopped onion, garlic, celery, and carrot to the melted butter.
- Cook the veggies in the butter, stirring occasionally til they are soft – about 10 min.
- Add the potatoes, tomatoes, salt, pepper, basil, stock and the reserve corn to the pan.
- Reduce heat. Cover and simmer til potatoes are tender, about 30 minutes.
- I recommend letting this all hang together for a couple hours, so all the flavors can come more alive. You can keep it on very low heat for an hour and let it sit, covered and still quite warm/hot.
- Then add the milk and heat thru without allowing it to boil. Simmer it gently on low heat.
- Garnish w/ chopped, fresh Italian parsley.
Makes about 4 servings.
I recommend making enough for leftovers, because you’ll want them! (This also freezes really well.) If you are in a pinch for time and must eat it the same day as prepping it, or maybe you just can’t wait, those leftovers will have more time for all that bonding and the next round will be even better!! Serve it with some fresh sourdough or hearty, whole grain bread. And then… Mmmm, enjoy!!!
Nutrition Info
Serving Size: ~ 12 ounces soup
266 Calories
32 grams Carbohydrate (48% of calories)
12 grams Protein (18% of calories)
10 grams Fat (34% of calories)
5 grams Fiber
