This cooking venture of mine is really starting to take off. A while ago, I mysteriously started getting Shape Magazine in the mail. I’ve given them no money, but it just keeps coming, which is fine with me because free things are awesome. I guess Shape also includes recipes because I found what sounded like a delicious recipe for corn chowder–one of my favorite chowders.
It turned out so well, that Gentleman Scholar looked at me with amazement and said “I hope we can have this again sometime.”
I said, “Of course we can, this is America.”
Since it was in Shape magazine, it may actually be a healthy recipe, but I also added cream cheese, so it may not.
- 2 tbsp butter 1 tsp minced garlic–the original recipe called for both onion and celery, but as I hate both those ingredients, I left them out. Also, I think you could sub in olive oil for butter without ruining anything. I’ll do that next time.
- 2 small Russet or 3 medium red potatoes, cubed small–I used Russet
- 3 cups whole-kernel corn
- 2 cubes vegetable bullion–since I left out the onions and celery, but this definitely made it more flavorful (I imagine)
- 2 cups water
- 1 cup milk–recipe called for whole, I used 1% then added 1 tsp of cream cheese
- Salt and pepper to taste
- Other spices to taste–I used Rosemary, Basil, and Oregano
Melt butter and add garlic, pour in water, and bring to a boil. Once boiling, add vegetable bullion and cubed potatoes, and simmer for fifteen minutes, or until potatoes are tender. Add corn, and milk, bring back to a boil, add cream cheese (if you like), and stir in. Reduce heat and let sit for five minutes or so.
Serve with crusty Italian or French bread, or oyster crackers and watch LOST while eating.