Corn chowder

This is a great chowder to make in huge batches and freeze. It freezes fairly well and can also be kept in the fridge for a week or so and eaten off of. The first couple of batches I made were gone in mere days. We couldn’t get enough of it!

This recipe is for a large batch as that is how I make it. It’s incredibly versatile and you can add or subtract ingredients as you desire.

2 large cans (or 4 regular sized cans) of whole kernel corn

2 cans or one 2# box of chicken stock

1 can fat-free cream of mushroom condensed soup

1 can fat-free cream of celery condensed soup

1 package low-fat turkey smoked or Polish sausage

1  red or orange bell pepper, diced (yellow will disappear in the dish)

1 large white onion, diced

2-3 red potatoes, cut into 1″ cubes

1 1/2 tsp ground cumin

1 1/2 tsp sea salt

1/8 tsp red pepper flakes

1 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

1/2 cup milk

1 tbs dried parsley

2 bay leaves, whole

Take one can of corn and empty into a blender or food processor. Do not drain. Puree until smooth. Add the corn puree, the can of whole kernels (drained), all soups and stock along with the onion, bell pepper and potatoes. Bring to a boil, stirring occasionally. Add parsley, salt, pepper, bay leaves and ground cumin, stir. Lower heat and cook over medium-low to medium heat, uncovered, stirring occasionally, for about 30 minutes, or until potatoes are fork tender. Slice sausage in 1/2″ slices, add to chowder, bring back to a simmer, add milk and cheeses, stir constantly until cheeses are completely melted.

Notes:

If you don’t like spicy heat you can omit the pepper flakes and/or the pepper jack cheese for a milder chowder.

If chowder is more soup-like than chowder-like, dissolve two tbsp of cornstarch in 1/4 cup of milk and add to the chowder, stirring until incorporated, during the last few minutes of cooking.