- 1 tablespoon oil or butter
- 1 large onion, chopped (about 2 cups)
- 2 large potatoes, peeled and diced (about 2 cups)
- 1 14-oz. can vegetable or chicken broth
- 1 to 2 cups fresh corn kernels and 1/2 cup water... OR...
- 1 14-oz. can corn, drained with liquid reserved
- 1/2 cup milk or cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
This is a classic chowder. You can make it vegetarian; you can modify the fat by using milk instead of cream; you can make it New England-style by adding clams; or you can try the Southwestern additions below. This recipe can also be served cold. Leftovers (if any) can be frozen. How's that for versatile?
Heat oil or butter in soup pot over medium heat. Add onions and saute a few minutes until soft. Stir in potatoes, broth and corn liquid or water. Cover, bring to a boil, simmer 15 to 20 minutes until potatoes are soft. Add corn and milk (or cream), heat thoroughly and season. Try adding a few last-minute ingredients to the basic chowder recipe for regional versions. Serves 4 to 6.
New England Clam Chowder
- 1 6.5 oz. can minced clams with broth
- 1/2 tablespoon Worcestershire sauce
- 1 jalapeño pepper, diced
- 4 oz. (1 cup) grated cheddar
- 2 to 3 tablespoons chopped fresh cilantro
- 1 tablespoon ground cumin