I'm the only one to go vegetarian (/pescetarian) in my family of origin, so my mom figured out how to make things versatile so that all of us could be eating something similar. She hacked together a popular chicken-corn chowder from Cooking Light and a similar recipe from a random cookbook and created this recipe back when I was in high school. If you are a meat-eater, you toss some cooked chicken in at the end and voila! Chicken corn chowder.
She gave this recipe to me in a binder when I went to college in 2002, but I've never made it until tonight! So that was exciting. I don't even remember how hers tasted so I can't compare it to anything, but it was great! Definitely a make-again. Good job, Mom!
Cheesy Corn Chowder
Mom! - 4/29/02
Combination of Corn Chowder (from some cookbook) and Cheddar Chicken Chowder from CL
6 cups corn kernels (if frozen, thaw)
Veggie canadian bacon
2 Tbsp oil
4 cups finely chopped leeks
2 cups finely chopped onion
2 tsp chopped garlic
1 cup diced red bell pepper
6 cups chicken broth
1 lb new potatoes, cut into 1/2-inch cubes
2 Tbsp chopped fresh thyme
2 bay leaves
1 cup lowfat buttermilk
3/4 cup shredded cheddar cheese
Salt and freshly ground pepper
4 tsp flour
In a blender or food processor, puree 4 cups of corn; set aside.
In a medium-size stockpot, saute the bacon over medium heat - will need to use oil, since it's veggie bacon.
Saute leeks, onion, and garlic until softened. Add bell pepper, thyme, and potatoes.
Add flour - stir in and cook to make a roux.
Stir in chicken broth, pureed corn, other 2 cups of corn kernels, buttermilk, salt, pepper, and cayenne.
Heat - but do not boil. Simmer for 30 minutes.
Add cheese and stir until melted.
(If you want to add chicken, put warmed chicken pieces in the bowl and cover with the chowder, stir to mix).
Yield: 12 servings