Popcorny Chowder
We made this for supper last night — a soup that takes very little planning ahead and can be put together, using only one pan, in about 30 minutes.
I make corn chowder occasionally, and it is a little different every time, since it changes according to my mood and the ingredients I happen to have in the kitchen at the time. Although I’ve posted corn chowder before, I decided to write about it again, because hubby gave last night’s version particularly good reviews!
The popcorn is what makes this soup fun and unique and gives it that extra appeal that soup sometimes lacks. I mean, who can resist trying soup with popcorn on top? If you have microwave popcorn on hand, it’s a snap to pop some up while putting the soup together. If you’re like us and pop your corn yourself, pop it up ahead of time or snag a helper to do it while you assemble the chowder.
Popcorny Chowder
serves 8
6 Tablespoons butter or olive oil
1 medium onion, chopped
1/2 green pepper, chopped
2 c. frozen corn
1/2 c. flour
3 c. milk
1 can chicken broth
1/2 c. diced ham — optional
1/2 teaspoon cumin
1/2 Mexican bean seasoning…
…or dashes of red pepper, chili pepper, salt, and black pepper
popped popcorn
Crawl into the back of your pots and pans cupboard and retrieve your largest stock pot. Dust it off if necessary. Put it on the stove on medium heat and melt the butter. Add the onions and peppers and let them sizzle a few minutes, until the onions begin to turn clear. Add the corn and let it all sizzle a few more minutes.
Have the rest of your ingredients handy, because what happens next requires your attention….. Turn the heat down to low and sprinkle the flour into that buttery vegetable mixture. Stir together with a wooden spoon or paddle. This will make a rather thick paste that looks as if you could spackle the walls with it if it weren’t for the vegetables. Next, add some milk - about a half cup. Stir. Keep adding milk, a little at a time. The paste will thin out and turn creamy.
You might have to kick the heat up a little now, and keep adding milk, a bit at a time. Wait for it to re-heat every time. When all the milk is in, add the chicken broth, stir, and toss the rest of the ingredients in — the spices and the ham. (I used sliced deli ham and it was quite delicious.)
When it is heated through, let it simmer for 5 minutes or so, then serve.
Let your family see how much popcorn they can get into their bowl of soup — you’ll be surprised at the results!
Enjoy!
Add comment June 14th, 2007