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Lickety-Split Spicy Corn-Tomato Chowder
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Description
I’m all for fresh ingredients, but this quick chowder from the pantry is a favorite in our house. Not only tasty, but it always works despite whatever substitutions I make as taste and my ingredients on hand may dictate. Make it more spicy, or less, as you like. Reduce salt and fat, or not, as you like.
Ingredients
- 2 teaspoons Roasted Garlic-flavor Vegetable Oil (OR Regular Cooking Oil Of Choice Plus Minced Garlic To Taste)
- 10 ounces, weight Frozen Whole-kernel Corn (OR, A Can Of Drained Whole-kernel Corn)
- 1-½ teaspoon Dried Basil
- 14-½ ounces, fluid Chicken Broth (low Or No Salt, Low Fat, As Desired)
- 10-½ ounces, weight Condensed Tomato Soup (Low Fat, Low Sodium, Or Not)
- ½ teaspoons Hot Sauce, Or To Taste (OR 1/2 Of 4-oz Can Chopped Green Chilies)
- ¼ teaspoons Each Of Salt And Pepper, Or To Taste
Preparation
Heat a large saucepan for a couple of minutes over medium-high heat, then add oil and heat. Add corn and basil and saute for 2 minutes. If using minced garlic, saute it with the corn and basil. Add broth, tomato soup, hot sauce, salt and pepper. Stir ingredients, cover and reduce heat. Simmer for about 20 minutes. Serve when ready.
About the ingredients: I use light olive oil as I rarely have flavored oils on hand. I throw in a generous amount of minced garlic when sauteing the corn and basil. We prefer the flavor of green chilies to hot sauce in this dish, but more than half of a 4-oz can of chopped green chiles is too strong for our taste. The green chile flavor begins to take over and throw off the flavor balance. It’s all about personal taste, though. This is an easy and forgiving dish when it comes to making substitutions.
Servings are estimated first-course portions.
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