The snow on the ground has just melted and now the temperature is dropping…more snow is on its way. I’m loving winter 😀 Next to comfy sweaters, I think hot soup is the best part of winter. So, it’s time to make some chowder. This chowder is creamy and loaded with corn and potatoes. Turmeric gives this chowder its warm peppery flavor and yellow color.
Turmeric is the dried root of the plant Curcuma longa. Turmeric root has a similar appearance and shape as ginger. Turmeric is also known as Indian saffron and is one of the spices in curry powder.
Curcumin, an active ingredient in turmeric, is an antioxidant. Antioxidants are great for defending our cells from free radicals that may cause disease. Researchers have been studying curcumin as a potential anti-cancer agent.
- Calcium 3.7 mg
- Iron 0.8 mg
- Magnesium 3.9 mg
- Phosphorus 5.4 mg
- Potassium 50.5 mg
Creamy Corn Chowder
Adapted from The Barefoot Contessa Cookbook
- 1 Tbsp olive oil
- 1 cup chopped yellow onions
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 8 cups vegetable broth
- 3 cups medium-diced white boiling potatoes, unpeeled (1 1/2 pound)
- 5 cups corn kernels, frozen (24 oz)
- 1 cup low-fat half-and-half
- 1/4 pound sharp white cheddar cheese, grated
- In a large stockpot over medium-high heat, add olive oil. Add the onions and sauté until onions are translucent.
- Add the butter to the onions. Once melted stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the vegetable broth and potatoes, bring to a boil, and simmer uncovered for 15 minutes, or until the potatoes are tender.
- Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted.
- Season, to taste, with salt and pepper.
Yields: 4-6 servings
This is one vegetarian meal my kids love to eat 😀