Alice Henneman, MS, RDN, UNL Extension in Lancaster County
My favorite part of this recipe, besides the great taste, is that it is thickened by adding a puree of corn and skim milk. This keeps the calories lower than chowders made with cream. Also, it is a simpler and quicker thickening method than making a white sauce for the soup. Makes: 4 servings
- 2 tablespoons butter or margarine
- 2 sticks celery, chopped
- 1 pound red boiling potatoes (about 3 potatoes, peeled and cut into 1/2-inch cubes)
- 4 cups frozen corn kernels, thawed
- 1 quart canned low-sodium chicken broth
- 2 cups skim milk
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- Using a large saucepan, melt the butter or margarine over moderately low heat. Add the celery and cook— stirring occasionally—until celery begins to soften, about 10 minutes.
- Stir in the potatoes, 2 cups of the corn and the broth. Bring to a boil. Reduce the heat; simmer— stirring occasionally—for about 15 minutes.
- Using a blender, puree the remaining 2 cups of corn with the milk.
- Stir the puree and the black pepper into the chowder. Simmer until the soup thickens slightly, 5 to 15 minutes.
- Taste and add salt as desired.
Source: This recipe was inspired by a recipe created by Vicki Jedlicka, UNL Lancaster County Extension.
Alice's Notes: IMPORTANT - Never let soup set at room temperature more than two hours. To speed cooling, transfer soup to shallow containers, making sure soup is no more than TWO inches deep. Refrigerate promptly. You can place loosely covered foods in the refrigerator while still warm; cover when food is completely cooled. When serving soup a second time, reheat it until it's steaming hot throughout, 165 degrees F.