A couple of days ago, I dug the ancestral sourdough culture out of the fridge and baked up a couple loaves of bread. I decided to serve the bread with corn chowder for supper. A couple of months ago, that would have meant opening some cans of commercial soup, but that's not possible now that we are concentrating on heart healthy cooking (there is a shockingly high amount of sodium listed on the nutritional content of canned soups!). I threw some ingredients together and the result was surprisingly good - my son sampled a spoonful and expressed amazement that chowder could taste so good despite the fact that it is salt-free! Another family favorite is born. 👶
- Olive oil
- About 1/2 cup diced onions
- About 1 tablespoon minced garlic
- About a tablespoon celery seeds
- A couple grinds of black pepper
- 1 large potato, peeled and diced
- 1 12 ounce package sweet cut frozen corn
- 32 ounces salt-free vegetable broth (I used McCormick' "Kichen Basics" vegetable stock)
- 1 15.5 ounce can cannellini beans, drained and well rinsed (the aforementioned "secret ingredient")
- About 1 cup milk (plant based, cow based, whatever you please. I used non-fat Lactaid for the sake of a family member with lactose intolerance)
- About a tablespoon of corn starch (for thickening)
- Heat a couple of spoonfuls (more or less, your choice) olive oil in soup pot. Add onions, garlic, celery seeds, and black pepper. Saute until vegetables are soft.
- Add potatoes, corn, and veggie stock. Bring to boil, then reduce to a simmer.
- Run beans through a blender and process until completely liquified. It may help to add a cup or so of the simmering soup broth to move things along. Stir the blendified beans into the soup pot. Continue to simmer until the potatoes are nice and soft (check by periodically fishing out a bit of potato and giving it the bite test). This should most likely take 20 to 30 minutes.
- Stir in the milk and simmer 5 minutes or so to bring the temperature back up. Remove a few spoonfuls of broth to a bowl - add the cornstarch to the bowl of broth, stir well, then stir the whole thing back into the pot of chowder. Simmer a few more minutes until slightly thickened, then serve.
Like most things of this nature, the chowder will taste even better when reheated the next day.