March. That one word conjures up approaching spring and new life blooming everywhere. Here in the South it can also remind us of impending severe weather in the form of the tornadic kind. So, who in their right mind would expect SNOW on the first weekend in March in the Deep South?!
Well, that’s exactly what we had this past weekend. Granted it wasn’t enough to shut the city down, but it did mean it was cold enough here to snow!
That’s means one thing to me…warm, yummy comfort food. For me that usually means a good pot of soup, chowder, beans, stew or Posole. I had found a recipe that sparked my interest recently, but I felt like it needed some adjusting for our tastes….the southwestern kind. And, this weekend was just the right time to prepare it.
Peppers and Potato Chowder is easy and fairly fast to prepare. The time is in the chopping. I used alternate healthy ingredients like low sodium chicken broth and low-fat milk. Also, a little sidebar here: You may notice I use kosher salt for all my cooking needs. Not only is it a superior product and produces better results, but it is also lower in sodium.
This chowder is wonderful served with warm buttered tortillas or cornbread. There’s still a few cold nights left before warm weather is here to stay, so grab one of those night and use it as an opportunity to try this wonderful chowder!
Peppers and Potato Chowder
3 tablespoons butter
1 cup chopped onion
1 jalapenos, deveined and seeds removed and chopped
1 small or 1/2 of a large red bell pepper, chopped
2 tablespoons all purpose flour
2 1/2 cups low-fat milk
1 cup frozen corn
1/2 cup grated Colby Jack cheese
3/4 teaspoon kosher salt
3 cups cooked cubed potatoes
low sodium chicken
1. Peel and cube about 3 or 4 potatoes until you have 3 cups. Cover with just enough low sodium chicken broth to cook the potatoes. Add a pinch of kosher salt. Cook until potatoes are tender. Remove from heat and drain.
2. While potatoes are cooking chop onion, red bell pepper, and jalapeno pepper. Add to a stock in which you have melted 3 tablespoons of butter on medium heat.
3. Sautee 3 to 5 minutes or until vegetables are tender crisp.
4. Next add the 2 tablespoons of flour and cook about 2 – 3 minutes, until golden.
5. Gradually add the milk and bring to a boil.
6. Next, add the corn, potatoes, grated cheese and a dash or two of cayenne pepper. Lower heat and simmer 5 to 10 minutes.
Garnish with grated cheese and served with warm butter tortillas or cornbread.
© 2013 Beverly Hicks Burch All Rights Reserved.