Rich, hearty, and satisfying even before you add the cream! This chowder starts out using an array of vegetables and spice for its base. Add to it new potatoes, sweet corn, roasted chilies, and a touch of cream and you have a chowder that’s full of flavor and comfort. Adapted and inspired from a chowder that was created and served at a downtown Portland, Oregon, delicatessen where I once worked. My buttermilk cornbread recipe also makes a great accompaniment to this chowder.
Ingredients / Serves 4-6
1-2 tablespoons oil or butter
1 medium yellow onion, diced
2 medium or 1 large carrot, diced
2 stalks celery, diced
1 red pepper, diced
4-5 cloves garlic, diced
2 teaspoon ground cumin
2 teaspoon medium ground chili powder
1/2 teaspoon red pepper flakes
5-6 cups water
4-5 medium red potatoes, 1/2 inch cubes
1 large russet potato, peeled and diced
1 1/2 cups fresh, frozen or canned sweet corn
1 can (15 ounce) petite cut tomatoes
1 can (4 ounce) roasted green chilies
1 medium zucchini, diced
2 teaspoons salt (black pepper to taste)
1/2-3/4 cup half-and-half or milk alternative
1/2 cup fresh cilantro, chopped
Instructions
Step 1) Using a 4-5 quart pot or Dutch oven sauté the onions, carrots, celery, and red pepper in the oil or butter for 3-4 minutes over medium-low heat before turning down to low; Add the garlic and spices and continue sautéing for another 2-3 minutes until vegetables are softened and spices are stirred in.
Step 2) Add potatoes and just enough water to barely cover them. Bring to a low boil and then immediately turn back down to a simmer and cover with lid. Cook until potatoes are tender about 15 minutes.
Step 3) Next add the tomatoes, corn, chilies, and zucchini. Continue simmering for another 5-10 minutes.
Step 4) Stir in the cream or other milk alternative, fresh cilantro, and keep warm on low heat until ready to serve.
Notes) It’s also a nice option to serve the cream on the side and let each person add as much or as little as they desire. Add some fun and taste with a choice of toppings such as, cheese, green onion, sour cream, chips, avocado, sliced, cherry tomatoes, and fresh cilantro. My buttermilk cornbread also makes a nice accompaniment.
