Thursday, January 15, 2009

Corn and Potato Chowder

I've been trying to cook more meals at home. The goal has been to make something that I can eat for dinner and take to work for lunch (because I can eat Lean Cuisine every day, but my cooking is definitely better!).

This recipe says it's six servings. I tend to think that it's closer to 3. It's still only 318 calories for a double-serving, so I don't feel guilty.

Corn and Potato Chowder

1 yellow onion, chopped
3 russet potatoes, diced
1 tbsp butter or margarine
2 cups reduced sodium chicken broth
1 cup skim evaporated milk
1 cup corn (if canned, drained)
pinch salt
pinch pepper(optional - 1 tbsp red pepper flakes)

Melt butter over med-hi heat in a large pot,
Saute onions for 6-9 min, until clear/cooked through
Add potatoes and broth, bring to boil
Reduce heat to low and simmer partially covered for 15-20 min.
Add evaporated milk, corn, salt pepper (and red pepper), and keep over low for another 5 min. to heat through.

Now, there are no pictures this time, because I wasn't paying attention. First, I burned the sauteing onions. Then I burned the potatoes and broth (by keeping it way too high and boiling off all the broth). But I wasn't ready to admit failure, so I just added more broth and scraped the bottom of the pot. I probably shouldn't have scraped the bottom. My entire apartment smells like that smokey bar-b-cue flavor, and my soup has it too. And the soup looks... ashy. It's got a few giant flecks of charred remains, and the whole thing has a grey tint. but honestly, it still tastes pretty good (once you pick out the giant black charred remains of potatoes).


The Food Librarian said...

Your post cracked me up. The recipe sounds great!

Elizabeth said...

Thanks! Glad that something good came out of it. I swear I've successfully made this recipe before. And it's amazing without the giant black flecks.