Chowder changes from the page to the pot

Recipes from magazines and newspapers catch my eye when they look easy to prepare and/or use a unique blend of ingredients. I ponder a recipe then note any changes before attempting to make it. Additionally, I keep a tablet and pencil in the kitchen to record adjustments that I make as I go along. Just because a recipe is in print, doesn’t mean it’s foolproof.
I found this to be the case with the Summer Corn and Chipotle Chowder published in the 2009 June/July issue of Every Day with Rachael Ray.
Generally speaking, chowder is a thick, chunky soup made with potatoes, onions, bacon and seafood. It may contain corn and other vegetables in a cream or broth base.
For my taste, Ray’s version of corn chowder was watery and too spicy for the average person — and I like spicy! I adapted the recipe as follows.
First, I reduced the liquid by half and eliminated calories by leaving out the heavy cream. A healthy way to thicken soups is by simply smashing or puréeing the cooked ingredients. Pungent chipotle peppers in adobo sauce were replaced with cayenne pepper and, using cans of Mexicorn, saved on cooking time and added color. Fresh cilantro or parsley seemed a more likely pairing than thyme with these ingredients.
Switch the chicken broth to vegetable and avoid the bacon garnishes for a vegetarian version of this spicy soup.
ZESTY CORN CHOWDER
1 yellow onion, finely chopped
3 medium red skin potatoes, small dice*
1 clove garlic, finely chopped
3 cups chicken broth
2 (11-oz.) cans Mexicorn, undrained
2 teaspoons Old Bay seasoning or salt to taste
¼ — ½ teaspoon cayenne pepper
2 tablespoons cilantro or parsley, finely chopped
Garnishes: bacon bits, sliced scallions, sliced black olives or shredded cheese.
*Potatoes will cook faster if they are no larger than ½-inch dice.
Place onions, potatoes, garlic, and chicken broth in large soup pot.
Bring to a boil, cover and cook until vegetables are tender, about 15 minutes.
When vegetables are tender, use an immersion blender or a potato masher to smash potatoes and thicken broth.
Stir in Mexicorn and seasonings; heat through before adding parsley. Garnish before serving. Serves 6-8.
Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan.
She can be reached at makauchak@comcast.net.