In my recent videopost, I mentioned my mother's corn chowder recipe. I had to call my sister (Hi, Elisa!) in order to get it, and was surprised at how few ingredients there are:
1 can cream of chicken soup
1/2 cup mayonnaise
1 1/2 - 2 1/2 cups milk
2 cups frozen corn
Mix together, heat, and eat.
Now, living in France got me out of using recipes which required "cream of whatever" soup, because such an entity does not exist over there. However, I was hell-bent on making corn chowder with my Baconnaise, and yet, the four ingredients in my mom's soup (which I loved as a kid) didn't appeal.
So I lightened up my mom's soup, in a manner of speaking.
If you've been reading me for a long time, you'll know that this isn't a food blog because I never measure anything when I cook. However! I happen to remember some of the proportions I used in my chowder! Yay!
First, I started by sauteing a mirepoix in a little bit of oil. Once the onion was translucent, I added some chopped pancetta (leftover from our raclette from a couple of days before), because I figured you can't have too much bacon.
Once the pancetta was cooked through, I added the first of three cups of chicken broth and scraped the bottom of the dutch oven to get all the browned bits up. Now, normally I make my own stock* or broth, but we happened to have some store-bought broth in the cupboard, so I used it.
With the bottom of the pot scraped clean, I added two more cups of chicken broth. Then I added a cup and a half of 2% milk and a half cup of the Lite Baconnaise. I whisked it all together over low heat, then added 2 cups or so of frozen corn.
I let the chowder sit on the stove for a while on low heat. I didn't want it to boil, but I did want the flavors to meld. Also, I didn't add any salt because of the pancetta and the salt in the Baconnaise. And in the store-bought broth.
While I didn't make a lower-fat soup, I did lighten it up (if only in my own head). It was really tasty, and yeah, it was better than my mom's corn chowder.
*I made stock from our Thanksgiving bones (duck confit, if you're interested) and made soup tonight. Duck stock, mirepoix, leftover duck confit, and a rice and lentil combo, bought in bulk last year — two kinds of rice, two kinds of lentils — that was languishing in the cupboard. I love making stock and soup. The possibilities are endless!