The weather outside is frightful! Well…to me at least it is. The cold is starting to drift in. Days like these make me feel so blah. But, a good pot of hot warm chowder makes me feel great!
Unless this were a cheat day I would have pulled out all the stops and used heavy cream and bacon in this recipe. Since, I can no longer indulge in such flavorful fattening goodies I have to improvise. I had to think of a way that I could make a good tasting chowder that used no cream whatsoever. I tried to scour the net for some recipes. But, due to some malfunctions…thanks to Firefox that quickly ended. I figured a bunch of taters and some milk would give me the creamy results I was looking for. So here is what I came up with. Feel free to alter these measurements and tastes to your liking. JP and I like things spicy. Spicy to the degree that we would burn our throats in agony for some goodness! So here we go…
Prep Time: 10-15 minutes
Cook Time: 25-30 minutes
Servings Size: 4-6 People
4-5 large potatoes (any variety you like)
2 cups of 2% Milk
1 1/2 cups of frozen or fresh corn
1/4 cup chopped green bell pepper
1/2 large white onion
2 stalks of green onion
salt, pepper, garlic salt, and cayenne pepper to taste
Chop all of your vegetables. Spray pot with Olive Oil spray or use a tiny bit of regular Olive Oil. Saute bell pepper and onions in pot on medium high heat. Saute until soft. You can remove from heat and set aside. Chop and peel your potatoes. Put pot back on stove and add in potatoes corn and milk. Bring to a boil and then bring down to medium low heat. Watch your pot and be sure not to scald the milk. You can add in your seasonings. Cook until potatoes are tender. Add more season if you need to.
This is a really quick dish. It’s a great alternative to a chowder that uses heavy cream. JP threw some shredded cheese in his and said it was good like that too. I also sprinkled some parsley on top of mine. It added a nice touch! 🙂 Very nice for those cold nights. I just finished a bowl and can say I am fully satisfied!