Carmichael Times
Like Us On Facebook Follow Us On Twitter
Founded 1981
Serving Carmichael and Sacramento County
 
  Home Community Finance Employment Your Home Your Money Your Kids Your Health  
  Business Education Politics Police & Fire Veterans' News Real Estate Consumer News Taxes  
  Religion Food Recipes Gardening Car Care Fashion Beauty Pets  
  Lifestyles Sports Feature Writers Events Environment Human Interest Technology Travel  
 
$2.99 .Com at GoDaddy! Local Classified Advertising
Pay Legal Ads Online
Messenger Publishing Group
Shop Local Carmichael Rewards Program
Constant Contact
Armor Mini Storage
You Are A Classic
Christmas Treasures Cookies-Bars-Tarts and More

Recipes

Retro Recipe With A Healthful Touch

Posted 1/11/2013

Chili Corn Chowder
Warm up to Chili Corn Chowder.

(NAPSI)—Here’s news you can take comfort in: Not only are comfort foods gaining in popularity, many are also losing some of the fat and calories they once had while retaining their flavor.

For example, a new version of an old favorite, Chili Corn Chowder, adds a healthful touch when you make it with canola oil instead of solid, saturated fats. Plus, you can still enjoy its wonderful creamy texture—without using heavy cream. With the added veggies—red pepper, green chilies and jalapeno—you have everything in one bowl. Serve it with corn bread or muffins for a healthy, hearty and comforting meal.

Canola oil is a healthful alternative to solid fats such as butter and shortening. It’s cholesterol free, trans fat free, low in saturated fat and high in unsaturated fat and omega-3. It’s very versatile, so you can use it in recipes calling for olive or other cooking oil and for sauteing, salad dressings and baking. The light, neutral taste can be a perfect complement to other foods.

Chili Corn Chowder

Yield: 6 to 8 servings

INGREDIENTS

  • 1/4 cup canola oil
  • 1 large onion, peeled and sliced
  • 3 garlic cloves, sliced
  • 1 large red pepper, seeded and sliced
  • 3 potatoes, sliced
  • 4 cups chicken or very light vegetable broth (Swanson’s) plus more as needed
  • 1/2 teaspoon cumin
  • 3 cups frozen yellow corn
  • 1 (8-ounce) can mild green chilies, drained
  • 1 small jalapeno pepper, seeded and sliced, optional
  • 1/4 cup coarsely chopped fresh cilantro, plus additional for garnish
  • Kosher salt
  • Freshly ground black pepper

DIRECTIONS

Pour the canola oil in a large soup pot over medium heat and saute the onions, garlic, red pepper and potatoes until the onion is wilted (5 to 7 minutes), stirring so all the vegetables saute evenly. Add the broth and cumin. Continue to cook 10 minutes and then add the corn, chilies and jalapeno. Continue cooking and stirring until the potatoes are soft and can be pierced easily with a fork. Add the cilantro, salt and pepper and cook until heated through, about 5 minutes. In batches, puree the soup in a blender or food processor so that it is still a little chunky, not smooth. If the soup is too thick, add additional broth as necessary. Serve topped with chopped cilantro.

This soup can be made a day ahead of time and stored in the refrigerator so flavors can blend. Reheat it on the stove.

Visit www.northerncanola.com for recipes, nutrition facts and tips

Advertisers

left Pause Right
 

 




About The Carmichael Times | Copyright Notice
Carmichael Times| Paul V. Scholl, Publisher
P.O. Box 14 | Carmichael, CA 95609-0014 | Telephone: 916-773-1111 | Fax Line 916-773-2999
Email: publisher@MPG8.com | Site Designed and Hosted by TheSiteBarn.com
ISSN#: 1948-1918

Like Us On Facebook Follow Us On Twitter