Wednesday, February 27, 2013

40 Meatless Meals: Corn Chowder

If your February weather has been anything like ours, some nice warm comfort food is in order. Serve it in bread bowls, if you'd like an excuse to turn on the oven.

Serves six to eight.
(adapted from.)
  • 4 T Butter 
  • 1 onion, chopped 
  • 3 whole sweet bell peppers, diced (different colors, if possible) 
  • 2½ cups of frozen corn (or 5 ears fresh) 
  • ¼ cup flour 
  • 3 cups vegetable stock 
  • 2 cups Half-and-half 
  • 1 cup (heaping) Grated Monterey Jack 
  • 1 cup (heaping) Pepper Jack 
  • ⅓ cups Sliced Green Onions 
In a large pot, melt butter over medium-high heat. Cook onions until softened and just beginning to brown, 5–6 minutes, then add diced bell peppers and cook until peppers begin to soften. Add corn and cook until warm. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well, scraping up any browned bits of onion from the bottom of the pan. Bring to a simmer and cook until slightly thickened, 3–4 minutes, then reduce heat to low. Stir in half-and-half, then cover and simmer for 15 minutes or so, stirring once or twice. Stir in cheeses. When cheese is melted, add salt and pepper to taste. Sprinkle green onions over the top and serve immediately.

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