the thin chef

Fresh, sweet corn, tender scallops, spicy roasted poblano chili…mmm mmm good. Corn chowder and seafood is a flawless pairing—it’s light but still sufficient for a cool spring evening. You may recall that I am a big fan of chowders, and as delicious as the thick and rich ones are, I prefer the classic chowder flavors with a less-dense body. It’s a healthier way to enjoy a favorite recipe, plus since spring is upon us, it just seems more appropriate.

Spicy Corn & Scallop Chowder
serves 4 as a first-course, or 2 as a main, with leftovers

For creaminess, I used 1/4 cup skim milk and 1/4 cup fat-free half-and-half. You could substitute whole milk, 2% milk, or a combination of skim milk and cream for similar results.

1 teaspoon extra-virgin olive oil
2 slices pancetta or lean bacon, diced
1 onion, diced
1 clove garlic, minced
Kosher salt and ground black pepper
½ teaspoon smoked paprika (optional)
½ cup dry white wine
3 cobs fresh corn, kernels removed and cobs reserved
1 roasted poblano pepper, chopped (method follows)
2 (8-ounce) bottles clam juice
1 cup chicken stock
1 medium Yukon gold potato, peeled and diced
½ pound bay scallops
¼ cup skim milk, divided
1 teaspoon cornstarch
¼ cup fat-free half-and-half
Garnish: fresh chopped cilantro

In a large stockpot, heat olive oil over medium heat. Add pancetta or bacon and cook until meat is crisp and fat has rendered. Remove pancetta with a slotted spoon and set aside. Pour off all but about 1 tablespoon fat (or leave it alone if there’s about that much in the pan). Add onions and garlic, season with a big pinch of salt and a few grinds of pepper, and stir. Cook until onions are beginning to soften and garlic is very fragrant. Add smoked paprika, if using, and stir to combine. Add wine and using a wooden spoon, scrape any bits from the bottom of the pot. Simmer 1 minute.

Add corn, cobs, poblano, clam juice, stock, and potatoes, and simmer, covered, about 15 minutes, or until potatoes are tender. Remove cobs and discard, then add scallops. Combine 1 tablespoon milk with cornstarch to make a slurry. Add half-and-half, slurry, and remaining milk, and simmer until scallops are fully cooked and chowder is lightly thickened. Top each bowl with reserved pancetta or bacon, and garnish with cilantro, if desired.

Roasted poblano: situate oven rack to highest position and preheat broiler. Lightly rub poblano with olive or vegetable oil. Line a small baking sheet with foil, place pepper on prepared baking sheet and place under broiler. Broil pepper until skin is beginning to char, about 5 minutes. Flip pepper, and broil about 5 minutes more, or until it is uniformly soft and skin is mostly brown and black. Remove pepper from oven, place in a paper bag (or in a bowl covered with plastic wrap). Set aside for 8-10 minutes, then remove stem from pepper, and peel away skin (it should come off easily). Cut pepper in half, remove seeds, and roughly chop.

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It’s cold and I want soup. This one is really easy to make, and inexpensive to boot. Light, healthy, and full of bright flavors, it’s a perfect cure to the late-February blahs that seem to be creeping in.

[This recipe is especially for Lainie whose pre-wedding eating plan requires low-carb, dairy-free meals (and occasional Red Robin splurges). Stir-fries are boring her, but maybe this soup will hit the spot. It’s Asian—kind of like wonton soup without the wrappers—but it’s still a change of pace.]

Ginger Broth with Sesame-Ginger Meatballs
serves 2
Ground chicken or pork would work equally well here. Bok choy would be a great substitute for the spinach—just add it in 3 to 4 minutes before the meatballs.

1 (3-inch) piece peeled fresh ginger, half grated, half cut into thin matchsticks, divided
2 tablespoons soy sauce, divided
1/2 teaspoon sesame oil
1 egg yolk, lightly beaten
1/2 tablespoon minced cilantro
1 garlic clove, grated
1 teaspoon lime zest
2 teaspoons lime juice
2 scallions, finely chopped
½ lb ground turkey
1 quart chicken stock
½ pound spinach, washed, stems removed, and roughly chopped

In a large bowl, combine 1 tablespoon soy sauce, the grated ginger, and the next 7 ingredients (through scallions). Mix thoroughly. Add the turkey and mix lightly with hands to combine. In a soup pot, combine sliced ginger and chicken stock; bring to a simmer over medium-high heat. Let simmer, covered, 5 minutes.

Uncover pot and with a tablespoon, drop spoonfuls of turkey mixture into simmering stock to make freeform meatballs. Stir very gently to fully submerge meatballs. Add spinach; cook, uncovered, 3 minutes or until meatballs are firm and no pink remains inside (cut one open to check). Add remaining soy sauce.

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I’m back! As many of you know, I recently made a move north (but it feels like I went south!) from Winter Park to Birmingham, Ala. No excuses here, but it’s been tough to get back in the blogging routine. I wasn’t cooking much when I first moved, but since I’ve gotten settled, my new favorite thing is cooking on a budget. New job, new financial lessons…Jason and I are trying to stick to a $60-a-week grocery budget for dinners, which isn’t measly but it definitely can be a challenge if you want to make fun and interesting things. Anyway, you can be assured that the recipes I share with you are frugal as well as fabulous.

Even though we’re only a few states away, the fall weather here in Alabama is very different than it is in Florida. It was extra chilly today—the perfect weather for a bowl of hot soup. Or, as the case may be, chowder. I’ve always been a chowder lover. Clam, corn, chicken…you name it, I like it. But I must admit I haven’t ever made one that I didn’t feel terribly guilty for making, let alone eating. Cream, butter, bacon…all the (good) bad stuff is what makes it delicious. Or so I thought.

Equally inspired by this recipe from Gourmet and by my new YMCA membership, I decided to lighten up a creamy chowder as best I could. The results were, I must admit, surprisingly satisfying. It’s a sort of Southwest twist on a corn and chicken chowder with a hint of warm smokiness. (If you’ve never used smoked paprika, you’re in for a treat.) It’s slightly spicy and delightfully creamy. Jason even said it was one of the best soups he’s ever had. I hope you’ll agree.

Smoky Chicken Chowder
serves 4
2 tablespoons vegetable oil
1 large onion, chopped
1 large russet potato or 2 medium yukon golds, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
1 heaping tablespoon smoked paprika
3 cups chicken broth
1/2 canned chipotle in adobo, minced fine (about 1 teaspoon)
1 can diced tomatoes, lightly drained
1 11-ounce can Del Monte Summer Crisp corn (or frozen, or fresh)
1 or 2 chicken breasts, in bite sized pieces
1 tablespoon cornstarch dissolved in a few tablespoons of milk
1 cup fat free half and half
1/2 cup shredded Monterey Jack cheese
Garnish: Chopped cilantro

In a heavy pot, heat oil over medium heat. Add onions and cook, stirring, until softened. Season with a generous pinch of salt and a few grinds of black pepper. Add potato and garlic and cook, stirring, 2 minutes.

Stir in flour and smoked paprika, and cook, stirring, 2 minutes. Whisk in broth and bring to a boil, stirring. Add tomatoes, corn and chipotle, and simmer, covered, stirring occasionally for 15 minutes, or until vegetables are tender. Add chicken and cornstarch mixture, and cook 5 to 10 minutes more, until chicken is cooked.

Off the heat, add half and half and cheese, and stir to combine. Top with cilantro, if desired.

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