Disclosure: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
When you think of potato and corn chowder, what do you think of? Let’s face it, the first word that comes to my mind is…indulgence. I mean come on — potatoes, milk, cream and corn? Who gets to eat that? Well my friend, you are in for a big surprise. Because this chowder I created is not only amazingly delicious, but it’s fat free. Yes, I said it…no fat involved. Okay, well I did use a little butter when sauteing the onions, but besides that…nada. Intrigued?
Well first off, let’s talk about why I even created this masterpiece. Yes, you know it…another contest. Stop laughing, I actually might win someday, remember this winning recipe from 2011? Today’s contest is sponsored by the lovely folks over at the California Milk Advisory Board. They have challenged us recipe reduxers to lighten up a favorite recipe using Real California dairy products.
At first, I will admit, I was intimidated. I mean who knew there were so many Real California dairy products to choose from. Wow! I had no idea how to pin down which product to use, much less what to make with it???
And then it happened. After all the snow had melted and spring was on the horizon, we got Winter Storm Titan. And I got my answer. As much as I could not stomach another snow storm, I also couldn’t stomach another batch of chili, so I decided to lighten up a big ole’ pot of potato corn chowder.
I know, you’re probably thinking how could this luscious bowl of creamy potato-y goodness be healthy? Here’s how I did it: instead of using half and half, I used one of my all-time favorite yogurts from back in the day, when yogurt was much more simple. Brown Cow yogurt. Ever tried it? They have a few varieties now, including a non-fat Greek version, which is what I used in this recipe. If you ever get a chance to try their cream top variety, you should, it’s really a treat. But I didn’t just throw in a container of yogurt and expect greatness. Instead, I pureed the yogurt with 2 cups of roasted corn in my Vitamix. This created a “corn cream” which, in my opinion, rivals the likes of any half and half. This technique was the perfect way to create a creamy consistency without having to use any fat. The cream corn became the base of the soup, along with sauteed onions, Real California milk, more roasted corn, red potatoes and thyme. I garnished with Real California crème fraîche, and chopped scallions. Delish!
So thank you Real California dairy, for showing us that potato corn chowder should not be feared! In fact, it can be a part of a healthy diet. And now that I’ve created this amazing corn cream, I can see that the possibilities are endless. I expect I will be using yogurt to make broccoli cream, cauliflower cream and carrot cream as a luscious veggie base for many a soup and chowder. Won’t you?
Here’s the recipe:
Entering this contest also provided an opportunity to learn more about the Dairy Council of California and what they do to help educate children. Since 1919, they’ve been innovative in providing nutrition education to school-age children and contributing to community health by producing balanced nutrition education programs and resources (which are free in California) for schools, health professionals’ offices and workplace wellness programs. Pretty impressive, if you ask me.