I was looking to make a creamier based soup without loads of butter and cream. Since I had potatoes and frozen corn on hand, this chunky chowder was calling to me! I added a little heat because I love spice with the sweet corn. This is such a great comforting meal that is not high in fat, but tastes very creamy.
2 potatoes, sliced very thinly
1 box of chicken/veggie broth (about 4 cups)
1 & 3/4 cup of low-fat milk
1/4 cup of half n half
1 bay leaf
1/2 red bell pepper
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (if you prefer less heat, try 1/8 teaspoon to start)
2 teaspoons of thyme
1/4 teaspoon of dried rosemary
1/3 cup of both shredded parmesan and cheddar cheese
3 1/2 cups of frozen corn
First, use food processor to blend together the red bell pepper, carrots and onion. Mix together in a small bowl.
Heat 1 1/2 tablespoons of oil over medium heat. Stir the red bell pepper, carrots and onion in and cook for several minutes. Add garlic and saute for 30 seconds. Add the chicken broth, bay leaf, thyme, rosemary, cayenne pepper, corn, and potato and bring to a boil. Once boiling, put to a slow simmer and cook until potatoes are tender (about 20 minutes).
When potatoes are almost done, heat the milk and half n half over a low heat. When potatoes and done and milk is warmed, slowly pour milk into the potato-corn broth. Then, add in about 1/3 cup of cheese until mixed. Remove the bay leaf and serve!
If you want the chunky style soup, just use a potato masher to gently mash up the potato in the chowder.
If you want the pureed soup, slowly pour the soup into a blender and blend until smooth.
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