Audrey loved the Fisherman’s Wharf when she was little. We would go there a couple of times a month, first stopping at the Musée Mécanique for an hour and then to eat her favorite clam chowder in a bread bowl at the Boudin Bakery, and finally at Candy Baron for some saltwater taffy.
We haven’t been back to the Boudin since Audrey became a vegetarian. After school today Audrey suddenly said, “Oh, I wish I could have a bowl of chowder.”
I used the frozen corn from the freezer and made her a healthy and nutritious corn chowder. And according to everyone in the house it was much tastier than the clam chowder at Boudin. Not to mention much healthier.
Audrey just wished it was in a bowl of sourdough bread.
Corn Chowder with Queso Fresco and Chive
1/2 teaspoon olive oil
1/3 cup chopped scallions
1 garlic clove, chopped
3 1/2 cups frozen corn kernels
1 (6 oz) russet potato, peeled and diced
5 cups 1% milk
1 chicken bouillon cube (or Vegetable Better than Bouillon)
1/4 onion, chopped
1/4 cup fat free Fage
salt and fresh pepper, to taste
3 oz (6 tbsp) crumbled queso fresco or reduced fat feta
Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic and onion for 1 minute. Add the corn, potatoes, milk, bouillon, and cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 15 minutes or until the corn is tender, stirring occasionally.
Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add yogurt to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.
Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh chive.
Recipe inspired by skinnytaste