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Contributed By: penalow
Canadian Living magazine

This lightly spiced inland chowder highlighted with cheese is a great venue for sweet late-summer corn.

Ingredients

2 tsp (10 mL) butter

1 cup (250 mL) chopped cooked ham

1 cup (250 mL) each diced onion, carrot and celery

2 cloves Garlic, minced

1 Jalapeño pepper, minced

2 tbsp (25 mL) all-purpose flour

1 tsp (5 mL) chili powder

1 tsp (5 mL) dried oregano

1/4 tsp (1 mL) pepper

4 cups (1 L) sodium-reduced chicken stock

1-1/2 cups (375 mL) diced peeled potatoes

2 cups (500 mL) milk

1-1/2 cups (375 mL) fresh or thawed corn kernels

1 cup (250 mL) shredded old Cheddar cheese

2 tbsp (25 mL) chopped fresh coriander or sliced green onion

Preparation

In Dutch oven, melt butter over medium heat; cook ham, onion, carrot, celery, garlic and jalapeño pepper, stirring occasionally, until softened, about 10 minutes.

In small bowl, whisk together flour, chili powder, oregano and pepper; add to vegetables and cook, stirring, for 1 minute. Whisk in chicken stock. Add potatoes and bring to boil; reduce heat, cover and simmer until potatoes are tender, about 7 minutes.

Stir in milk and corn; simmer, covered, until corn is tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with cheese and coriander.

Cook's Notes

Vegetarian Chili Corn and Potato Chowder: Omit ham. Replace chicken stock with vegetable stock.

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