POST FIREWORKS: SPICY CORN CHOWDER 4-WAYS: health-boosting, low-salt, low-fat, triple duty, easily digested

An American favourite, with a 67 twist...

Chowder 4 Ways -- Party Piece to satisfy all comers

'Beautiful.  Perfectly spiced, lovely and light.' Taster

photo 15/10/18, updated 11/24

Perfect for a party, this is a knock-em-dead soup with multiple layers of flavour and texture.  It's substantial, warming on a chilly evening and, depending on what you add to the base, not too expensive. 

Chowders are a substantial American soup, studded with onions, potato, corn and seafood.  It's usually in a creamy or tomato base but, as with all classics, the variations are many.  

For 67, Corn Chowder heralds the start of 'true' autumn.

In these health conscious times, 67 has designed the Chowder to do Quadruple Duty.  It works equally well as a vegetarian or vegan dish while the fish can be replaced with mini-meatballs of minced chicken.  

For the ill and infirm it makes - with a few changes - a celebratory easily digested meal.    

67's version is both tomato-ey and creamy (though it can be diary free).  Wine delicately sharpens the base, making it nicely stimulating and warming when the body is shivering after fireworks.  

The recipe makes enough for a crowd or, as a main course, for 6-8.   

Cost: £6.00 ish
Serves: a crowd in small bowls or 8-10 as a main

Ingred:

   olive oil for frying
   1 onion or small fennel,(tough outer leaves removed) (fod-map friendly) finely diced or grated (with a box grater) 
   2 sticks celery, cleaned, peeled and in small dice 
   300g/11oz potatoes, scrubbed, unpeeled but diced
   1 tbsp wholemeal flour
   150 ml white wine or grape juice
   1 400g tin chopped tomatoes, drained 
   1 tsp dried thyme
   1/2 tsp tumeric
   1/2 tsp fresh grated, or a generous pinch of dried, ginger
   1/8 tsp cayenne
   finely grated zest of a lime
   400 gms/14 oz fresh or drained corn* niblets, or a mix  
   1 mug fine green beans in 1 inch/2cm lengths (opt)
   1.2 litre/2 pints vegetable stock
   150 ml/1/4 pint dairy or plant milk (67 liked almond best)
  
   400 gms/14 oz defrosted, rinsed white fish & mixed seafood (or shredded/minced chicken) OR cubed firm tofu 
  
Method:

1. If corn is on the cob, remove leaves and the silky covering; drop into a large pan of boiling salted water; let the water return to the boil; turn off heat, cover and leave 3-5 mins.  Cool.  To remove niblets, see https://www.youtube.com/watch?v=YOJrREMXBYo 
2. Spray the bottom of a large, heavy pan with olive oil; over med-high heat, saute onion/fennel and celery for 5 mins or until veg is soft but not coloured
3. Add potatoes and a few tbsp water; turn heat to low, sweat the veg (lid partially on) stirring frequently to prevent sticking until potatoes are nearly cooked through (about 10-15 mins)      
4. Add flour, stir well, cook for a min or so 
5. Add wine/grape juice
6. Add drained tomatoes, spices and zest; stir
7. Add stock; bring to the boil
8. Return heat heat to med; add corn & green beans, if using; simmer 5 mins. 
9. Remove a quarter of the soup; blitz and return to the pot (for the ill & infirm, scroll down to Tips) 
10. Add milk.  This is your base; divide according to the portions needed for vegetarians, carnivores, pescatores OR decide whether you are opting for plant or animal sou
11. Add seafood (or chicken, if using) to non-vegetarian portion.
12. OR add chosen vegetarian protein to the soup 
13. Reheat gently; taste & adjust seasoning; keep warm  
14. Garnish with chopped parsley.
15. Serve with finely chopped chillis or chilli flakes on the side

Tips:

• traditionally, chowder is served with salted cream crackers; the wheat-phobic can go for thin rice crackers
• the chowder makes a terrific meal served on rice
• vegetarians choosing not to add any protein at all to the base can maintain balanced amino acids by serving with Light Wholemeal Soda Bread and a pulse-based pate like hummus or mashed up white beans, with olive oil and finely chopped chilli
• for the ill and infirm, after adding stock, cook an extra 10 mins; before adding seafood or chicken if using, blitz 3/4 of the base to aid digestion

Comments

'Beautiful.  Perfectly spiced, lovely and light.  I've never had chowder before; it's very good.' Political Agent

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.