I really love a good soup. A good soup is one that I can throw together in under 10 minutes and let bubble on the stove for as long as I please. A good soup will fill me up for the whole day. A good soup is healthy and makes me feel good all day. This corn chowder is definitely a good soup.
Instead of loading the chowder up with cream and flour and other heavy chowder staples, I used fingerling potatoes to give the chowder its rich creaminess. I also added some slow-cooking polenta to thicken it up and add another layer of corn-y-ness. Some stock, frozen corn, lemon, crushed red pepper and a little bit of cream finish up this super simple chowder.
I topped it all off with cheese, herbs and dollop of plain yogurt for one of the best soups I’ve made in awhile. I could probably eat this every day and be a happy woman. Next time, I might add some crumbled bacon or sausage, or maybe even a poached or fried egg to top it off. It’s a simple, affordable and delicious lunch or weeknight dinner. In fact, I wish I had some in my lunchbox right now, but I suppose I’ll settle for Turkey & Pumpkin Lasagna.
1 tbsp. olive oil
1 medium yellow onion, finely chopped
2 medium sized russet potatoes (or 15 fingerling potatoes), cut into cubes (skin on)
5.5 cups chicken stock
2/3 cup coarse-grind polenta (not instant) or corn grits
12 oz. frozen corn
1 tsp. salt
1 tbsp. heavy cream (or 1 tbsp. plain yogurt)
juice 1/2 lemon
1/2 tsp. crushed red pepper flakes
1/2 cup shredded cheddar (or Jack) cheese
Few tablespoons fresh herbs (I used Italian Parsley)
1/2 cup plain yogurt (I used non-fat)
4 – 5 slices crumbled bacon, or 6 fried or poached eggs, or 2 cooked sausages, crumbled (optional)
Heat a large, heavy-bottomed pot over medium heat. Once it’s hot, add the oil and onions. Saute for 5 minutes, then add the potatoes. Continue to cook, stirring occasionally, for 2 -3 minutes. Add the stock and polenta, cover and cook for 20 – 30 minutes.
Using an immersion blender, pulse the chowder until the large potato pieces break up. If you don’t have an immersion blender, you can use a potato masher to break up the potato pieces.
Add the frozen corn, salt, cream and crushed red pepper and mix thoroughly. Cook for another 5 minutes, then remove from heat and stir in the lemon juice.
Serve and top each bowl with shredded cheese, herbs and a dollop of yogurt. (Add your bacon, sausage or egg here if you’d like.)
Makes 6 servings.