Soup is fine. This one of corn and potatoes, seasoned with Mexican spices and topped with cheese is only 233 calories and 3 grams of fat per serving, according to Martha. I tore the recipe out of a Martha Stewart Living magazine, then made a few adjustments.
Little tweaks, nothing you would really notice, yet enough changes to claim this recipe as an “adaptation” and not her original. For example, I had plenty of yellow cheddar in the fridge, and hers called for White Cheddar. Too bad, Larry got yellow. And I used one russet potato instead of a few Yukon gold because I had that potato. I did make a trip to the farmers market for the sweet summer corn, and it was soooo crisp in this soup tasty. This is the magazine’s recipe, and my version is below.
Corn and Cheddar Chowder
Adapted from Martha Stewart Living Magazine
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1 large Idaho russet potato, cut into 1/2 inch pieces, about 2 cups)
- 2 cups low-sodium chicken stock, or homemade chicken stock
- 1 cup nonfat milk
- 3 cups fresh corn kernels (from 6 ears of corn)
- 1 1/4 teaspoon coarse salt
- Freshly ground pepper, to-taste
- 2 ounces sharp cheddar cheese, grated
- Italian parsley for garnish, if desired
Heat oil in a saucepan over medium heat. Add garlic and cook 1 minute. Add celery and cook until tender, about 4 minutes. Add coriander, cumin and cayenne, raise heat and add the wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock and milk, bring to a boil (skim off any foam), the reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add corn, and cook until tender, 4 to 5 minutes. Season with salt and pepper to taste, pour into bowls and top with cheese, garnish with parsley. Serves six.