Thursday, April 5, 2012

Vegetable Chowder with Fries

One cooking technique I’ve learned from watching my mom cook over the years is the fine art of taking two individual recipes and turning them into a single dish that far exceeds either of the recipes referenced.

She is the master. I am but a student.

As a student, I must keep experimenting and this Vegetable Chowder with Fries is a result of one of my experiments. To create it I combined the Funny Face-Topped Chowder from Pillsbury’s Kids Cookbook and The Corn and Cheddar Chowder from The Cook-a-Palooza Experience Cookbook.

The goal was to create vegetable chowder that tasted better than the two chowder recipes I was referencing and it had to be prepared in 20 minutes with ingredients you could find in a college student house kitchen.

Bring it on!

The starting point was to reduce the number of ingredients.
Buttermilk...bye bye
Paprika...see ya
Flour...too messy
Ham...not a vegetable

Any chopping I could nix was nixed. I scribbled some substitute ingredients on a notepad to fill the flavor gap and ended up preparing this recipe in or around the 20 minute mark.

Does it taste better than the Funny Face-Topped Chowder?
I don’t know…I never made the Funny Face-Topped Chowder (sort of a flaw in this whole experiment).

Does it put my Corn and Cheddar Chowder to shame?
At the time I had a hankering for fries so the whole fries submerged in a thick gravy-like chowder sort of kicked ass. In any other circumstance I would say it’s a toss up.

I still wouldn't consider myself a master at combining recipes but I must be improving because there were no leftovers to be had.

Vegetable Chowder with Fries
Time it Takes: 20 minutes
Makes: 4 Servings

frozen fries (as many as you want)
2 cups thawed frozen kernel corn, divided
1 can (10 oz) Cream Mushroom Soup
2 cups vegetable broth
1 medium potato, peeled and quartered
¼ tsp black pepper
1 cup thawed frozen peas
Cook fries according to package directions. Set aside.

Meanwhile in a soup pot, stir together half the corn, mushroom soup, vegetable broth, potatoes and pepper. Cook over medium high heat to bring to a boil. Reduce the heat to low, cover pot with lid, and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let soup slightly cool.

Working in batches, purée soup in a blender until smooth. Return puréed soup to pot and stir in remaining corn and peas. Ladle hot soup into individual serving bowls. Top with desired amount of fries and serve.

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  1. Fantastic recipe writing! I love simplifying recipes- sometimes less is more! This sounds amazing.

  2. Thanks Chelsea! Totally agree...sometimes keeping it simple is the best approach.