Tonights soup is an adaptation of a very healthy soup from the Cooking Light Magazine. This one has a nominal bit of fat for flavor and to aid in the sautee at the beginning. I tend to like things with a bit of a kick so I do add in some chili powder and cayenne. Not enough so it burns out the back side, just enough so you feel a little heat at the back of the mouth.
Chili Corn Chowder
- 2 c fine diced cooked chicken breast
- 1/4 t Chili powder
- 2-3 pinches cayenne pepper
- 1 1/2 pound frozen corn
- 1/2 C fine diced celery
- 1/2 C fine diced onion
- 1/2 t salt
- 1/4 t fresh cracked pepper
- 1 T butter
- 1 can chicken or vegetable broth
- 1/2 c each finely sliced green onion and cilantro.
Toss chicken with chili powder and set aside.
In a large nonstick stock pot melt butter and add the celery, onion, salt and pepper. Cook until soft and just starting to carmelize, about 10 minutes. Stir often. Add 1 lb corn and broth. Over low heat cook about 15 minutes until corn is heated through. Remove from heat.
Take mixture and put in blender whizzing it on high until smooth. Pour soup back into your pan, add remaining 1/2 lb corn and reserved chicken. Heat over low about 10 minutes until warmed through and just starting to bubble. You may have to add 1/2 c or so of water at the end to get it to the desired consistency. Taste and adjust seasonings if needed. Serve hot garnished with the green onion and cilantro.
There you go a pretty easy and low fat soup. Just enough butter to brown and give it a little smoothness. Unlike typical chowders that are thickened with a roux and milk, cream or half-and-half this soup get's its thickening from the whizzed corn....a natural thickener. The end result is a very low fat chowder that is extremely tasty. Also, added bonus if you substitute vegetable broth and a clear cooking oil you'd be pretty close to vegan which helps when you are on a pipe cleaning diet.