I’m so excited … spring is just three days away! Here in New England we’ve been waiting for the mounds of snow to melt, the temperatures to rise above the freezing mark and stay there and the flowers to bloom in an array of vivid colors. While we keep our fingers crossed and suffer through the last vestiges of winter’s wrath, we can still try to keep ourselves warm and cozy with more than a heavy coat, dressing in layers and a roaring fireplace. Sometimes all it takes is a good meal. This week’s Meatless Monday recipe can do just that. It’s a thick, hearty meal in a bowl.
Fried Corn and Potato Chowder is creamy and filling, and for post-Meatless Monday leftovers, try adding chicken and crumbled bacon for an extra kick of flavor. The fried corn in this recipe has a wonderful crunch and it’s sweet to boot. Serve with cornbread muffins (yeah, it’s corn overload but who cares?!?). Give winter that one last good swift kick in the pants with this great recipe. A bowlful of this Fried Corn and Potato Chowder will satisfy any ravenous appetite. Bon appetit!
Fried Corn and Potato Chowder
- 3 cups fried corn* (see recipe below)
- 1 tablespoon butter
- 1 large onion, grated
- 1 1/2 cups vegetable stock
- 2 cups potatoes, cubed (approx. 1 inch cubes)
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sweet red bell pepper, finely chopped
- Fresh parsley or shredded cheese for garnish**
Melt butter in a heavy saucepan over medium heat. Add grated onions and sauté for 10 minutes. Add vegetable stock and potatoes; cover and bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes until potatoes are fork-tender***. Add heavy cream, red peppers, salt & pepper; simmer 10 minutes. Next, add the fried corn and simmer for an additional 5 minutes. Ladle into bowls and garnish with shredded cheese.
**You can also add approximately 1/8 cup fresh chopped parsley INTO the chowder during the last couple minutes of cooking
***Adjust cooking time depending on the size of potato cubes
- 3 tablespoons butter
- 3 cups sweet frozen corn (white or yellow), defrosted
- 3 tablespoons honey
- 1/3 cup heavy cream
- Salt & pepper
Melt butter in a skillet over medium heat. When the butter turns foamy, add the corn and mix well to coat with butter. Cook, stirring frequently for 1-2 minutes. Next, add honey and cook for an additional 2-3 minutes. Increase heat; slowly add heavy cream, salt & pepper; stir frequently, allowing the cream to absorb and reduce (approximately 10 minutes). Stir to prevent the corn from sticking to the pan. Remove pan from heat when finished. Add to chowder.