Chow Down Chowder Food

CHOW-DOWN CHOWDER

Steps:

• In a samll saucepan bring broth and broccoli to boil.
• Reduce heat; cover and simmer for 5 minutes.
• Do not drain.
• Set aside.
• In a large saucepan cook mushrooms and onions in margarine till tender.
• Stir in flour, salt, and pepper.
• Add milk all at once.
• Cook and stir till bubbly.
• Cook and stir 1 minute more.
• Stir in broccoli with broth, corn, and pimiento; heat through.

SKINNY SOUTHWESTERN CORN CHOWDER

Steps:

• Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
• Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add half of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.
• Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.
• Add the remaining half of the broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.