I have been a lover of cream-style corn since I was a kid. I'm not afraid to admit it. I'm pretty sure Eric isn't, but I decided not to really tell him what we were eating tonight - just that it involved needing another loaf of rustic bread. It definitely felt like a meal that I prepared in 15 minutes, which has it pluses and minuses. On the plus, it's real food in 15 minutes, and on the minus, it didn't feel that much like a chowder as much as a regular soup.
Things I learned from this recipe:
You can microwave potatoes and it's okay. I probably wouldn't make a habit out of it, but for having a meal done in 15 minutes - count me in.
Would I make this recipe again?:
Probably
I feel sad that I cannot provide a link to several of the dishes I've made recently, but I've been loving this "Weight Watchers 15-Minute Superfast Recipes" magazine I bought awhile back.
The recipe (serves 8):
4 C chopped red potato (about 4 medium)
4 center-cut bacon slices (turkey worked out fine)
1 (1-pound) skinless salmon filet, cut into 1-inch pieces
2 cups 1% low-fast milk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (14-3/4 ounce) cans of unsalted cream-style corn
2 2/3 ounce shredded reduced-fat cheddar cheese (about 1/3 C)
1. Place potato and 2TBS water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH 8 minutes or until tender.
2. While potato cooks, cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2tsp drippings in pan. Crumble bacon, and set aside.
3. Add fish to Dutch oven; cook 3 minutes or until browned, stirring occasionally. Stir in potato, milk, and next 3 ingredients; cover, and bring to a simmer. Ladle soup into individual bowls; top with bacon and cheese.