With the tremendous dip in temperatures it seems only appropriate to feature a hearty soup this week. I chose not to run the broccoli cheese recipe I made this evening for my family. The men at our household gave it a nice thumbs up, so will see about featuring it in the weeks to come. Corn Chowder is one of my favorite soups especially when it’s super cold outside. Compared to my friends back in Lewis County, Missouri I have it pretty easy with weather, just super cold and freezing drizzle.
Let’s jump in and look at several of the ingredients. And, you guessed it, look at how we can personally modify. I think the first subject should be the cheese of choice. Swiss is about the lowest sodium cheese you can consume. However since ‘smoked’ was used there may be additional nitrates and sodium within.
Smoke flavoring may not appeal to every cook. If it doesn’t, eliminate smoked cheese all together. In its place use Farmer’s Cheese or mild cheddar. Actually I was afraid to label the recipe, ‘Smoked Corn Chowder’. Knowing that not everyone enjoys smoked taste, I felt it might keep some from trying the recipe.
I would say 90% of the time I smoke my own cheese for cooking use.
Corn, me oh my, if its summertime and corn season use fresh corn in this dish. Don’t worry about the creamed corn, instead use about 3-4 cups of regular fresh corn, cut from the cob.
Red Peppers/Onions: If you have a garden full of green peppers I wouldn’t hesitate to use them. On the onion I like a sweet white onion, but a finally diced red would be so bad either. The red onion would definitely bring in color.
Dairy: If using half and half is too many calories, return to only milk and no cream. However there will be a taste and creamy difference.
You will notice there is a small amount of salt added to the recipe directly. If you do not use salt free chicken stock it would be best to eliminate the additional salt.
Pepper, you want to use black instead of ground white, go for it!
Kielbasa sausage: I think the recipe is best with kielbasa, but if there’s still a bit of Easter ham hiding out in your deep freezer, this would be a good place to implement. With the kielbasa you will find various flavors, nice particularly if you have people with special dietary needs. For those who like a spicier approach to the soup, you’ll easily find jalapeno kielbasa.
As you approach the slurry, there are two different choices. I like my chowder with some body, but not too much. If you lean the other direction go with the four tablespoons, for the slurry. Phillip, our son, was pulled into the completion of this recipe, and he likes it ‘very’ thick. Because the chowder is so strong on ingredients, I prefer only 3 tablespoons. You call it here!
What’s a slurry? Any time you thicken you use either a wet slurry or a dry slurry. When you make sausage gravy it’s usually a dry slurry. This would be when you work the flour into the meat, before adding the milk.
When I was growing up my mother tended to make very ‘thin’ soups. Any time I made a soup for my dad, after mother’s passing ,he would make comments about it being too thick! It’s so amusing to me how our childhood affects how we develop as adults. I hated the thin soups, so I always filled mine with crackers galore, something my husband, Ervin, continually hounds me about. I also don’t make very many thin soups, except for a nice consume or chicken noodle. All based on my dislike for all the thin soups. I remember my brother Greg asking mom to make chili thick enough a spoon would stand up! She did it too, to please both Greg and myself.
I’ve commented many times about how our eras can affect the way we cook. Parents who experienced the depression, bring so many different things to the kitchen, less sugar in their baked goods, thinner soups, and at my home, no cheese!
Cold weather or not let’s have a great week and enjoy the presence of those around us. Simply yours, The Covered Dish.
Corn Chowder
2 tablespoons butter
1/2 cup – 1 cup finely chopped onion
1 red pepper, chopped small
2-3 stalks celery, finely chopped, (optional)
1 can regular corn, drained
1 lb. kielbasa or ham of your choice
(Cut kielbasa rounds in half, then slice-)
3 cups chicken stock, (salt-free was used)
3 large potatoes
3 tablespoons dry parsley
1/2 teaspoon thyme
3/4 teaspoon salt
1 teaspoon ground white pepper
1 can creamed corn
1 cup milk
1 1/2 cups half and half
1 cup smoked Swiss cheese, cut into small cubes
3-4 tablespoons flour
1/2 cup additional half and half for wet slurry
Serves 6 portions as a main entree or 12 as the first course.
Saute onion, red pepper and optional celery in butter. When tender add corn and lightly saute. Stir in sliced kielbasa (chunks of ham may be substituted) and continue stirring. Dice 3 large potatoes into small pieces. I left the skin/jackets on, proceed as you prefer. Add 3 cups of stock and potatoes to the stockpot.
Also bring in salt, pepper, thyme and dry parsley. Bring mixture to a boil and then reduce heat until potatoes are tender; when soft introduce the creamed corn.
Add 1 cup of milk and 1 1/2 cups of half and half. Lastly stir in the smoked Swiss cheese. Keep over medium/medium low heat. Stir frequently to keep chowder from getting too hot and to get the cheese melted. When the contents are pretty warm prepare the slurry with the flour and additional half and half. Whisk or blend until no lumps appear. Pour into warm soup to thicken.
Serve with crackers, green onions or parsley on top.
My family gave this great reviews this past weekend. Be sure and read additional comments about this recipe, inside the column dialogue.
