Periodically, I need to do a fridge cleanout and what better way to do that than to make soups and stews. I live in the Northeast. Chowders and bisques of any sort are pretty much a staple around here, but if you're making any half attempt at watching what you eat, the heavy cream involved is usually blacklisted. Potato-based chowders are a great way to eat a hearty, thick soup without adding the butter and dairy that comes along with some traditional ones. Today was a "throw everything in a pot" kind of day and see how we can add a twist on a chowder that already has a huge fan base.
I started last night by frying a pound of bacon (I know, I know) in order to have some bacon bits as a garnish. My theory is, despite my weight fluctuations, I always lost the most when I compromised with my food selections. I can't eat a pound of bacon, but, I can have a pinch of crumbles on top. I roughly chopped it all up and threw it in my pan, turning and covering periodically until almost all the fat was crispy. This took about an hour. I removed it from the pan with a slotted spoon and laid it on paper towels. They were crispy and well done and easily crumbled further with minimal effort. I used Better Than Bouillion Organic Chicken Base (I find Costco to have the best price on this - roughly $6.89 for a 16 oz jar), but you could also use any combination of chicken or vegetable stock and broth to custom fit your dietary needs or preferences.
The next morning, I made the chowder.
In no particular order I used:
8C liquid (water or chicken/vegetable broth if omitting chicken/vegetable base)
8 medium potatoes, peeled and medium diced (I used Yukon Gold in this case)
2 medium celery stalks
1 small onion
1/4 red bell pepper, diced small
salt & pepper to taste
1 Tbsp minced garlic
1 pint cherry tomatoes
2-3 cups frozen corn (you could also use 2-3 ears of fresh, kernels removed)
2 scallions
2 Tbsp butter or 4 Tbsp olive oil, divided (or any combination of these)
1-2 Tbsp Better Than Bouillion Organic Chicken Base (you can also substitute Vegetable Base for a vegetarian option)
pinch of bacon to garnish
Thinly slice scallions, reserving the green tops to garnish chowder later. In a pan on medium heat, melt butter OR olive oil and sautee celery, onion, scallion whites and pepper. Add chicken base (or substitute chicken broth for liquid), continuing to simmer vegetables. Peel and medium dice potatoes and add to the pan of vegetables along with 8C water (or whatever combination of liquid you choose) and minced garlic. Bring to a low boil, cover pot and continue to simmer for about 25 minutes or until potatoes are softened.
While potatoes are cooking, grab another pan. In this pan, heat 2 Tbsp olive oil and throw in frozen corn. BE VERY CAREFUL as it may splatter! I took mine off the heat before adding the corn, then once it was added, I put it back on the stove with heat on medium-high. Quarter cherry tomatoes and once corn is browned, add them to the pan. Salt and pepper to taste.
By this time, the potatoes should be almost done. With an immersion blender, blend potatoes and vegetables until they have a creamy consistency. If you do not have an immersion blender, a regular blender would work just as well, or even a food processor. Alternatively, you can also mash everything with a hand masher if you prefer a chunkier texture. Hand stir in the pan of tomatoes and corn. Simmer 15 minutes on low to let flavors merge. Spoon into bowls and garnish with a pinch of bacon and reserved scallion greens. You could also garnish with a dollop of sour cream. More variations include substituting shrimp, crab or lobster instead of bacon or adding a small drizzle of sriracha sauce for a little heat. Costco is your best bet for the Better Than Bouillion base that I mentioned in this post. I have been using it for years and love it in my sauces, soups and stews for added depth of flavor. Costco carries beef, chicken and vegetable flavors. I also add it to the water when I cook rice.
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