Triple C Corn Chowder (Creamy, Chunky, and Comforting)
Stovetop · ~35 min · Serves 12 · about 1¼ cups each
Ingredients
- 1 bag (32 oz) frozen corn, about 6½ cups
- 1 large rutabaga, cubed (or 1½ lb russet potatoes, diced small)
- 5 medium carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, chopped
- 1 red sweet pepper, chopped
- 6 cups low-sodium vegetable broth (Pacific Foods Organic Low Sodium, or any low-sodium brand)
- 2 Tbsp olive oil
- 2 Tbsp Fresco Signature Blend
- 1 tsp salt
- ¼ tsp coarse black pepper
Directions
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- Heat the olive oil in a skillet over medium (about 60 seconds). Add 2 cups corn, 1 cup each carrot, celery, and onion; sauté about 5 minutes, until the carrots are tender.
- Transfer the sautéed vegetables to a blender with 3 cups of broth; purée until smooth and creamy.
- Place the purée and remaining ingredients in an 8-quart pot, stir, and bring to a boil.
- Reduce heat and simmer, covered, about 10 minutes, until the rutabaga (or potatoes, if you swapped) is tender. Serve at desired temperature.
Potatoes instead of rutabaga add about 25 calories per serving, with the fiber almost unchanged.
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Triple C Corn Chowder (Creamy, Chunky, and Comforting)
Produce
Frozen
Pantry
Spices & seasoning
You may already have
Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Signature Blend (Fresco Spice Blends): red bell pepper, oregano, basil, parsley, minced garlic, paprika, unrefined sea salt, red pepper flake. Check the label if you’re avoiding something specific. To mix your own, combine 2 tsp dried oregano, 2 tsp dried basil, 1 tsp dried parsley, 1 tsp paprika, 1 tsp garlic powder and ½ tsp red pepper flake. That makes about 2½ Tbsp; this recipe uses 2 Tbsp of it. Fresco leads with dried red bell pepper, which most spice racks do not carry: paprika is the nearest stand-in, so this comes out similar rather than the same. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation.