Monday, April 28, 2014
Low Sodium Corn Chowder
So...I guess we're not done with soup season yet. I love soup, I just also love fresh fruits and veggies and barbecues. I suppose there's a time for everything.
This particular soup is made with dietary restrictions in mind. Austin's got a lot of allergies so I'm somewhat used to cooking while keeping accommodations in mind, but when I cook for Austin's parents, now I have to also think about the amount of sodium I use.
LOW SODIUM CORN CHOWDER (serves 6)
3 Tbsp. unsalted butter
1 clove garlic, minced
1 onion, chopped
2 c. low-sodium organic chicken broth
3 potatoes, peeled and diced
2 c. frozen corn
1 c. milk
1 c. cream
pepper to taste
cheese for garnish
1. Melt butter in a large stockpot. Add garlic and onion and sauté until translucent.
2. Add chicken broth and potatoes to pot. Simmer until the potatoes are cooked (about 45 minutes). With a potato masher, mash the potatoes a little bit - it will still be somewhat chunky.
3. Add in corn and simmer until cooked through (~2-3 minutes). Season with pepper and any other herbs that you like. Ladle into bowls and top with a little shredded cheese (check the specific cheese for sodium amounts).