Mark Bittman's Corn-And-Cheddar Chowder for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week and as its Labor Day Weekend and summer is ending, I wanted to get another summery chowder in. I checked out Mark Bittman's Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, or Perfect for Company to give it a trial run. One of the things that I like best about Bittman is the variations he gives to change up recipes and I like that this book has a lot of vegan and vegetarian options. There are a handful of soups that quickly fought for my attention but the Corn-And-Cheddar Chowder quickly made the top of my to-make list.

Mark Bittman says,"Always hearty and filling, chowder usually starts with a bechamel-like combination of flour, fat, and milk, Since you are chopping a lot for the Corn-And-Cheddar Chowder, take a shortcut, skip the roux, and use the thickening power of potatoes for the same effect in a fraction of the time."

Corn-And-Cheddar Chowder
Slightly Adapted from Dinner for Everyone by Mark Bittman
(Makes 4 Servings)

12 oz russet or Yukon Gold potatoes, peeled & cut into 1-inch chunks (I used baby golds)
1 Tbsp chopped garlic
6 cups milk, plus more as needed (I used coconut milk)
salt and pepper
(I added 1 tsp Old Bay Seasoning) 
2 bay leaves
3 Tbsp unsalted butter
4 cups corn kernels, frozen or fresh
2 celery stalks, chopped 
3 Tbsp flour
6 oz grated white or yellow sharp cheddar cheese (about 1 1/2 cups), plus more for garnish
2 Tbsp fresh chives for garnish 

Put the potatoes and garlic in a large pot with the milk over medium heat; sprinkle with salt and pepper. When the liquid begins to boil, adjust the heat so the liquid bubbles gently and add the bay leaves. Cover and cook, stirring occasionally to prevent the milk from scalding, until the potatoes are tender but not yet breaking apart, 10 to 15 minutes. 

Melt the butter in a medium skillet over medium heat. Add the corn and celery and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the celery softens and the corn is heated through, 5 to 8 minutes, Add the flour and cook, stirring constantly, until the mixture darkens slightly and smells toasted, another 3 to 5 minutes.

Add the corn mixture to the potatoes along with the cheese. Cook, stirring frequently, until the soup is steaming and has thickened a bit, 5 to 10 minutes. Taste and adjust the seasoning, remove the bay leaves, then garnish with more black pepper, cheese, and the chives, and serve.

Notes/Results: Just a good simple chowder, super creamy and tasty. I used coconut milk t cut down on the dairy and the cloggy lungs it brings me since the cheese and butter were definitely staying. For the cheese, I bought extra-sharp white cheddar and love the way the sharpness cuts into the richness. I also added some Old Bay Seasoning--my favorite flavor addition for a great chowder. This one is thick and rich and while not the healthiest soup out there, certainly is a welcome addition to my chowder collection. I would happily make it again.

Linking up to I Heart Cooking Clubs for this week's Potluck theme.

 
Let's look into the Souper (Soup, Salad & Sammie) Sundays Kitchen 

Judee of Gluten Free A-Z Blog shared Russian Sweet and Sour Cabbage Soup and said, "Are you looking for a delicious soup recipe that the entire family will love?  This sweet and sour cabbage soup is like a tangy vegetable soup. My husband who is a lemon lover thought it was exceptional. It is naturally gluten free, dairy free, nut free, and soy free- ideal for a group with diverse eating needs."

 
Tina of Squirrel Head Manor made a soup-ish Sausage with Red Beans and Rice and said, "A can of red beans and a sausage in the fridge made the inspiration for this soupy lunch. This is the sort of easy prep meal we will make if Hurricane Dorian makes our life miserable. I feel for the folks on the east coast of Florida as they are going to be hit hard. Who knows which path it may take after it makes landfall. #herewegoagain" Please stay safe in the storm Tina!

 
Thanks Judee and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!